Savoury Pork Cobbler

Serves 3 to 4

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Ingredients

  • 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

Method

Step 1

Heat oven to 190 degrees C

Step 2

Heat olive oil in a large pan.

Step 3

Add onions and garlic and fry for a few minutes.

Step 4

Add the pork mince, carrots and mushrooms and fry until the mince is browned and cooked through.

Step 5

Drain any excess fat off and add 2-3 tablespoons of tomato puree, salt & pepper to taste and the stock.

Step 6

Bring to boil and simmer for 15 minutes then pour into a shallow ovenproof dish.

To make the scones

Ingredients

  • 225g self raising flour
  • 300ml double cream
  • 75g cheddar cheese grated

Method

Step 1

Put the self raising flour and grated cheese in a large mixing bowl.

Step 2

Add the 300ml cream and mix to a dough.

Step 3

Roll out on a floured surface, to about 2cm thick and cut into scone shapes.

Step 4

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.

Step 5

Bake in the oven for about 20mins until the scones are nicely browned.

Step 6

Serve with fresh seasonal vegetables of your choice.