Baked apples with prunes, cinnamon & ginger
A simple, classic low-fat pudding to use up seasonal Bramleys
Minced beef cobbler
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack extra-lean beefmince
- 1 onionfinely chopped
- 140g baby chestnut mushroomhalved
- 2 tbsp plain flour
- 500ml beef stock
- few shakes Worcestershire sauce
- 140g self-raising flour
- 1 tbsp chopped thyme
- 4 tbsp low-fat natural yogurt
- 140g frozen peas
Nutrition: per serving
- kcal349
- fat7g
- saturates3g
- carbs38g
- sugars5g
- fibre4g
- protein35g
- salt1glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
step 2
Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
step 3
Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
