Tomato and Beef Cobbler (Delma Gomes) |
For cobbler: |
| 2 tbsp butter or margarine 3 tbsp plain flour 15 oz can tomatoes 2 tsp English mustard 2 tbsp milk for glaze
| 1 large onion 1 beef stock cube 1 tbsp tomato puree 1 tsp black pepper 1 egg for glaze
| 4 oz mushrooms chopped 1 lb minced beef 1 tsp dried mixed herbs
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For topping: |
| 8 oz self-raising flour 2/3 cup milk
| ½ tsp salt ¾ cup grated cheese
| 2 oz margarine chopped Beaten egg or milk glaze
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- Melt the fat and gently fry the onions until soft but not browned - about 5 minutes.
- Add the chopped mushrooms and sauté for 2 minutes. Sprinkle in the flour and mix well.
- Remove from the heat and crumble in the stock cube.
- Stir in the remaining ingredients.
- Return the pan to the heat and bring to the boil, stirring constantly.
- Reduce the heat and simmer for 10 minutes.
- Prepare the topping mixing margarine and flour to resemble fine bread crumbs. Pour in the milk and mix to a soft dough.
- Turn onto a floured board and knead lightly.
- Roll to an oblong, 15 x 7 inches, and sprinkle with cheese. Roll up lengthwise and cut into 12 slices.
- Pour the beef mixture into an ovenproof dish and arrange the scones overlapping around the edge.
- Brush with egg or milk to glaze.
- Bake in a hot oven 400F/205C – gas mark 6 – for 30 minutes or until the topping is golden.
Serve at once.
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