Name: Mince with cheese scone topping
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g bacon chopped; 2.00 onion chopped; 1.00 kg beef mince lean; 115.00 g tomato paste; 300.00 ml wine white; 250.00 ml stock meat; salt; freshly ground black pepper; mixed herbs; fresh basil; 440.00 g flour self-raising; 10.00 ml mustard powder; 5.00 ml salt; 90.00 g margarine; 160.00 g cheddar cheese grated; 300.00 ml milk

Recipe Disclaimer

Tap for method

Ingredients (16)

MINCE MIXTURE

125.00 g	bacon — chopped
2.00	onion — chopped
1.00 kg	beef mince — lean
115.00 g	tomato paste
300.00 ml	wine — white
250.00 ml	stock — meat
	salt
	freshly ground black pepper
	mixed herbs
	fresh basil

SCONE DOUGH

440.00 g	flour — self-raising
10.00 ml	mustard — powder
5.00 ml	salt
90.00 g	margarine
160.00 g	cheddar cheese — grated
300.00 ml	milk

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Fry the bacon in a pan until just done, then add the onion and fry until just soft. Add the mince and brown slightly. Stir in the tomato paste, white wine and meat stock and season to taste with seasonings. Simmer for about 15 minutes before turning the mixture into a greased ovenproof dish. Sift the dry ingredients together and rub in the margarine. Add the cheese and mix well. Add sufficient milk to make a stiff dough, mixing it in with a spatula. Roll out the dough on a lightly floured surface until 1 cm thick and cut out 2 cm diameter rounds with a biscuit cutter. Arrange on top of the mince and bake for 20-30 minutes or until golden brown. Serves 6.