Mince with cheese scone topping

Recipe from: 5/18/1989 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • MINCE MIXTURE
  • 125
    g
    bacon, chopped
  • 2
    onions, chopped
  • 1
    kg
    lean mince
  • 115
    g
    tomato paste
  • 300
    ml
    white wine
  • 250
    ml
    meat stock
  • salt
  • pepper
  • mixed herbs
  • basil
  • SCONE DOUGH
  • 440
    g
    self-raising flour
  • 10
    ml
    mustard powder
  • 5
    ml
    salt
  • 90
    g
    margarine
  • 160
    g
    Cheddar cheese, grated
  • 300
    ml
    milk
 

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.
 

Read more on: bake  |  beef  |  shallow-fry
 

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