1 tablespoon concentrated beef stock or beef stock cube
1 teaspoon dried mixed herbs
salt and pepper, to taste
For the cobbler
1 1/2 mugs (510g) self-raising flour
1 teaspoon dried basil or coriander
3/4 mug (255g) suet
1 pinch salt
3/4 mug (255ml) water
1 beaten egg or milk
Method Prep:20min › Cook:30min › Ready in:50min
For the filling;
Preheat the oven to 200 C /180 C fan / Gas 6.
Heat the oil in an ovenproof casserole dish. Add the onion and cook and stir until soft. Add the mince and carrots, cook until the meat is no longer pink. Add the flour and stir well. Add the peas, mushrooms, water, stock, herbs, salt and pepper. Stir well and simmer for 10 minutes.
For the cobbler:
To make the dumpling top, put the flour, suet, and herbs in a dish, season and stir well. Add the water, a little at a time, and mix, adding just enough to make a soft ball. Lightly flour a work surface and turn the mixture out. Cut into eight pieces and form each into a ball.
Gently place them on top of the meat mixture and brush the top with beaten egg, or milk, to help it brown.
Bake in the oven for 25 to 30 minutes, or until the dumplings are browned. Remove from the oven and serve hot.