- Dry fry the mince with the onion in a large pan, with a lid, for 5-7 minutes, or until the meat is browned. Add the carrots and mushrooms and cook for 2 minutes more, then stir in the flour.
- Add the stock and wholegrain mustard with horseradish, bring to the boil, then cover and simmer for 15-20 minutes.Season to taste with salt and freshly ground black pepper.
- Preheat the oven to 180?C/350?FGas Mark 4. Transfer the mince mixture to an ovenproof dish.
- Meanwhile for the cobbler crust, sift the flour into a bowl and season. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the parsley and cheese.Make a well in the centre, then add the milk and gently bring together to make a soft and pliable dough. If it is too dry, add a little more milk.
- Roll out the dough on a lightly floured surface to about 5 mm thick. Cut the dough into about 16 rounds using a 5cm pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough on top of the mince.
- Brush with the beaten egg. Cook, uncovered in the oven for 20-25 minutes until well risen and golden. Serve with shredded green cabbage.
Recipe from The English Provender Co.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This traditional British classic is perfect comfort food for any weather
For the beef: 500g lean minced beef 1 large onion, chopped 2 large carrots, peeled and chopped 250g chestnut mushrooms, halved 1 tablespoon plain flour 600ml hot beef stock 4 tablespoons The English Provender Co.Wholegrain Mustard With Horseradish For the cobbler: 200g self raising flour 100g butter, diced 2 tablespoons freshly chopped parsley 50g mature Cheddar cheese, grated 6- 8 tablespoons milk 2 tablespoons The English Provender Co.Wholegrain Mustard With Horseradish 1 egg, beaten
Time: 20 mins Serves: 4 Nutrition: n/a