This comforting cobbler recipe is the perfect winter warmer, filled with richly-flavoured pork mince, carrots and mushrooms, topped with simple but delicious savoury cheese scones.
1 tablespoon olive oil
1x pack of Helen Browning’s Organic pork mince
1 large onion, chopped
1 clove garlic, peeled and crushed
2 carrots, diced
200g mushrooms, thickly sliced
2-3 tablespoons tomato puree
Salt & pepper
275ml chicken or vegetable stock
Heat oven to 190 degrees C
To make the scones
225g self raising flour
300ml double cream
75g cheddar cheese grated
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.