A hearty yet healthy dish that’s perfect for a rainy evening, and it’s low-fat too
Prep:20 mins
Serves 4
500g pack extra-lean beef mince1 onion, finely chopped140g baby chestnut mushroom, halved2 tbsp plain flour500ml beef stockfew shakes Worcestershire sauce140g self-raising flour1 tbsp chopped thyme4 tbsp low-fat natural yogurt140g frozen peas
STEP 1Heat 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 2Meanwhile, 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 3Stir 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.
