Winter cobbler

This is a new recipe that I am trying – fingers crossed!  Due to this horrid weather I have reverted back to hearty rib sticking dishes.

\winter cobbler, serves 4

1tbsp oil

1 garlic clove, crushed

3 small onions, chopped

250g beef strips (can use mince or any other meat)

3 carrots.  chopped

4 medium sized potatoes, cubed

400g canned chopped tomatoes

2tbsp gravy powder

4tbsp water

Splash tabasco sauce to taste

Pepper to taste

-          You can add a handful of lentils, rinsed, just add 150ml of water to the dish.

For the topping,

225g self raising flour

Pinch salt

4tbsp butter

115g grated chedder cheese

1tsp chopped herbs

1 egg

150ml milk

1.        Preheat oven to 180ºC. Heat the oil in a pan and cook the garlic and onions over a low heat for a few minutes then brown the meat. Add the gravy powder and water and heat until thickened.

2.        Add in the carrots and potatoes and cook for a few minutes then add the chopped tomatoes and season to taste.

3.        Transfer to ann ovenproof dish and bake in the preheated oven for 20 minutes

4.        To make the topping, sift the flour and salt into a bowl. Add the butter and rub in then stir in most of the cheese and herbs. Beat the egg with the milk in a small bowl and add enough to the dry ingrediants to make a soft dough. Knead, then roll out on a lightly floured surface to 1cm thick and cut 5cm rounds

5.        Remove the dish from the oven and increase the temperature to 200ºC. Arrange the dough rounds around the edge of the dish, brush with the remaining egg and milk mixture and sprinkle with the rest of the cheese. Cook for a further 10- 12 mins and enjoy!