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 or 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.

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