Lamb and Carrot Cobbler with Parsley Scones

• 1 tbspolive oil
• 500glamb mince
• 1large onion, finely chopped
• 300gcarrots, cut into 1cm dice
• 2celery sticks, finely chopped
• 2 tbsptomato purée
• 25gplain flour
• 500mlhot beef stock
• 1 tbspWorcestershire sauce
• 1 tbspred wine vinegar
• 150gfrozen peas
• fine salt
• black pepper
• 250gplain flour
• 2 tspbaking powder
• 75gcold butter, diced
• 20gparsley, finely chopped
• 150mlmilk

Method

1. 1Heat the oven to 200°C/180°C fan. Put a large, deep ovenproof casserole dish over a medium-high heat.
2. 2Add the olive oil and lamb mince. Brown for 8 minutes until deeply coloured in places and steaming hot throughout with no pink remaining, breaking it up with a wooden spoon.
3. 3Add the onion, carrots and celery with a pinch of salt and plenty of black pepper. Cook for 8 minutes until the onion is soft and the carrots are starting to lose their raw crunch.
4. 4Stir in the tomato purée and 25g flour. Cook for 1 minute until the purée has darkened and the flour has disappeared into the lamb.
5. 5Pour in the hot stock, Worcestershire sauce and red wine vinegar. Bring to a simmer, then cook for 18 minutes until the gravy is thick enough to leave a brief trail when you drag the spoon across the base.
6. 6While the filling simmers, mix the 250g flour, baking powder and a pinch of salt in a bowl. Rub in the cold butter until it resembles rough crumbs, stir through the parsley, then add the milk and bring it together into a soft, slightly sticky dough. Do not knead it smooth or the scones will be heavy.
7. 7Stir the frozen peas through the lamb filling until evenly distributed. Drop the dough over the surface in 8 rough mounds, leaving small gaps so the gravy can bubble up.
8. 8Bake for 25 minutes until the scones are deeply golden and the filling is bubbling at the centre. Rest for 5 minutes until the bubbling settles slightly, then spoon into warm bowls.

Per serving

kcal

838

protein

37g

fibre

7.6g

carbs

75.5g

fat

43.2g