Minced Beef And Cheese Cobbler
Ingredients
- 250 g Streaky Bacon chopped
- 500 g Lean Minced (Ground) Beef
- 30 ml Flour
- 4 medium Onions quartered
- 50 ml Tomato puree
- 25 ml Capers chopped
- 5 ml Sugar
- 5 ml Mixed dried herbs
- Salt and Freshly Ground Black Pepper
- 125 ml Water
- 125 ml Red wine
- 225 g Self raising flour
- 5 ml Mustard powder
- 4 ml Salt
- Freshly ground pepper
- 50 g Butter
- 75 g Cheddar cheese finely grated
- 25 ml Parsley chopped
- 150 ml Water
- Tabasco sauce a few drops
- 1 Egg beaten, for glazing
Instructions
- Fry bacon until cooked but not crisp, add minced meat and fry until browned over fairly high heat, stirring constantly. Add flour and mix in. Transfer to an ovenproof casserole and add onions, tomato puree, capers, sugar, herbs, seasoning, water and wine. Cover and cook at 180?C for an hour.
- Meanwhile make the cheese cobbler by sifting the flour, mustard and salt into a bowl. Rub butter in until mixture resembles fine breadcrumbs. Add cheese and parsley. Add tabasco to water and blend mixture to a soft dough. Roll out on a floured board until 1 cm thick. Cut into rounds.
- Arrange cheese cobbler rounds on top of the meat mixture to form a decorative pattern. Brush with beaten egg and return to oven. Bake for a further 30 to 40 minutes or until golden in colour.
