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Mince Cobbler

Mince Cobbler

Not suitable for vegetarians

Allergens

Celery, Milk, Soya, Gluten, Wheat

Ingredients

ingredients
Item Quantity Allergen
Minced Beef 1.4kg
Onions 400g
Vegetable Bouillon 7g Celery
Water 1.5l
Gravy Granules 25g Milk, Soya
Cornflour 25g
Self raising flour 350g Gluten, wheat
Stork 150g Milk
Water 350ml

Method

  • brown mince in a pot add diced onions
  • Add the water and simmer for 45 minutes - 1hour.
  • While the mince is cooking, sieve the flour into a mixing bowl and rub in the margarine to resemble a fine breadcrumb texture.
  • Make a well in the centre of the mixture and add the water to form a soft dough.
  • Roll out the scone mix and cut into rounds using a small, round cutter.
  • Mix the cornflour and gravy granules with a little water to form a smooth paste. Add this to the mince and simmer for a further 5 minutes.
  • Transfer the mince to a grundy tin and place the scones on top of the mince.
  • Bake in a moderate oven 200C, 400F, Gas 6 for about 15 minutes.

Note : McLays minced shoulder steak (prep adhering to halal guidelines previously issued)

Info