Minced beef cobbler

• extra-lean beef↗500g g

  mince

• onion↗1

  finely chopped

• baby chestnut mushroom↗140g g

  halved

• plain flour↗2 tbsp tbsp
• beef stock↗500ml ml
• Worcestershire sauce
• self-raising flour↗140g g
• chopped thyme1 tbsp tbsp
• low-fat natural yogurt↗4 tbsp tbsp
• frozen peas↗140g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.

2. 2

   Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.

3. 3

   Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.