- 500g pack extra-lean beef mince
The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g baby chestnut mushroom, halved
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 2 tbsp plain flour
- 500ml beef stock
- few shakes Worcestershire sauce
- 140g self-raising flour
- 1 tbsp chopped thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 tbsp low-fat natural yogurt
- 140g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
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.
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.
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.