Lamb Mince Cobbler with Cheddar and Rosemary Scones
Ingredients
- 10g knob butter
- 1 medium brown onion finely chopped
- 2 medium sticks celery finely chopped
- 1 medium carrot finely diced
- 500g lamb mince (I used 10% fat)
- 1 tsp chopped rosemary
- 1 tsp finely chopped garlic
- 1/4 tsp thyme
- 1/2 tsp ground nutmeg
- 1 heaped tbsp plain flour
- 500ml lamb stock
Cobbler scones
- 250g self raising flour
- 1 tsp English mustard powder
- 60g butter
- 130g extra mature cheddar grated
- 2 tsp rosemary rough chopped
- 1/2 tsp salt
- 120ml warm milk
- 1 tbsp milk to glaze
Preparation
Add butter to a large pan on medium-high heat and add onion, celery, carrot, and a pinch of salt and pepper. Sauté for 5 minutes, then add lamb and increase heat to high, breaking up the lamb with a spoon, and brown for 5 minutes. Add garlic, herbs, and nutmeg and fry for another 5 minutes.
Turn heat down to medium, stir in flour for 1 minute, then add stock. Cover and simmer on low for 35 minutes, stirring occasionally. Remove lid, increase heat slightly, and simmer for 25 minutes until sauce thickens. Transfer to a baking dish and set aside.
To make the scones, put flour, mustard powder, salt, baking powder, and butter into a mixing bowl and rub in the fat until no large lumps remain. Stir in most of the cheese (reserving 2 tablespoons) and rosemary, then add milk and mix with a fork to combine.
Flour the work surface and pat out the dough, folding it over twice. Shape into a rectangle and roll to approximately 15cm by 10cm, then cut into 8 scones.
Brush the scone tops with milk, sprinkle with the reserved cheese, and refrigerate while preheating the oven to 190°C fan. Arrange the scones over the lamb mixture and bake for 25 minutes.
