Heat a large pan and dry fry the mince until browned , remove and drain if needed
Add a little oil to the pan and cook the onions and garlic until softened but not brown
Add in the mushrooms and fry for about 5 minutes
Add back in the mince and stir to combine
Add the vegetables , seasoning and tomato puree , cook for 5 minutes
Add in the stock tomatoes and seasoning allow to cook for at least 45minute
Heat oven to 180C
Make the cobbler by sifting the flour , salt and baking powder into a large bowl , add the herbs and stir through
Add in the fat and mix to form fine breadcrumbs
Add enough milk to form a dough roll out to 2 thick on a floured surface and cut into small rounds
Arrange on top of the cobbler and place in the oven for about 15 minutes
Serve with greens
Can be frozen and the mince can be cooked for about 4 hours in a slow cooker but the cobbler needs to go in the oven
You can add grated cheese or mustard or horseradish to your cobbler mix
Ingredients
Directions
Heat a large pan and dry fry the mince until browned , remove and drain if needed
Add a little oil to the pan and cook the onions and garlic until softened but not brown
Add in the mushrooms and fry for about 5 minutes
Add back in the mince and stir to combine
Add the vegetables , seasoning and tomato puree , cook for 5 minutes
Add in the stock tomatoes and seasoning allow to cook for at least 45minute
Heat oven to 180C
Make the cobbler by sifting the flour , salt and baking powder into a large bowl , add the herbs and stir through
Add in the fat and mix to form fine breadcrumbs
Add enough milk to form a dough roll out to 2 thick on a floured surface and cut into small rounds
Arrange on top of the cobbler and place in the oven for about 15 minutes
Serve with greens
Can be frozen and the mince can be cooked for about 4 hours in a slow cooker but the cobbler needs to go in the oven
You can add grated cheese or mustard or horseradish to your cobbler mix