Serves 3 to 4
- 1 tablespoon olive oil
- 2 x 250g packs of Helen Browning’s Organic pork mince
- 1 large onion, chopped
- 1 clove garlic, peeled and crushed
- 2 carrots, diced 200g mushrooms
- 2-3 tablespoons tomato puree
- salt & pepper 275ml chicken/vegetable stock
For scone topping:
- 225g self raising flour
- 300ml double cream
- 75g cheddar cheese grated
Heat oven to 190 degrees C.
Heat olive oil in a large pan.
Add onions and garlic and fry for a few minutes.
Add the pork mince, carrots and mushrooms and fry until the mince is browned and cooked through.
Drain any excess fat off.
Add 2-3 tablespoons of tomato puree, salt & pepper to taste and the stock.
Bring to boil and simmer for 15 minutes then pour into a shallow ovenproof dish.
Whilst pork is simmering, make the scones:
Put the self raising flour and grated cheese in a large mixing bowl.
Add the 300ml cream and mix to a dough.
Roll out on a floured surface, to about 2cm thick and cut into scone shapes.
Place the scones on top of the pork around the edge of the dish, brush with milk and sprinkle a little extra grated cheese on top of each scone.
Bake in the oven for about 20mins until the scones are nicely browned.
Serve with fresh seasonal vegetables of your choice.
© Copyright Liz Franklin 2014