About this recipe:In Lancashire, when I was a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck.
375g (13 oz) self-raising flour
2 teaspoons baking powder
4 tablespoons grated Parmesan cheese
1/4 teaspoon salt
50g (2 oz) butter
200ml (7 fl oz) milk
50g (2 oz) butter
1 teaspoon garam masala (optional)
1 tablespoon curry paste (optional)
2 onions, finely chopped
4 cloves garlic, crushed
900g (2 lb) minced lamb
3 dashes Worcestershire sauce
2 tablespoons brandy
2 tablespoons port wine
salt and pepper to taste
275g (10 oz) frozen garden peas, thawed
250ml (8 fl oz) water
4 tablespoons plain flour
2 tablespoons milk
75g (3 oz) grated Parmesan cheese
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 200 C (gas 6). Lightly grease a 2 litre baking dish.
To Make Scone Topping: Combine flour, baking powder, 4 tablespoons Parmesan and salt in a large bowl. Mix well. Rub in butter until mixture is crumbly. Add milk and stir just until dough forms a ball.
Turn dough onto a floured surface and knead until smooth. Roll out to 2.5cm thick and cut out 12 (10cm) circles. Place circles on a lightly floured plate or baking sheet and set aside in refrigerator.
To Make Filling: Heat a large frying pan over medium heat. Melt 50g butter. If using garam masala and curry paste, add them now. Add onions to pan and stir gently. Saute onions until soft, about 3 minutes. Add garlic and saute for 5 more minutes, taking care not to burn garlic.
Add lamb, Worcestershire , brandy, port, salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to pan and stir.
In a small bowl, whisk together water or red wine and 4 tablespoons flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.
Spread lamb mixture into dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush dough with milk, then sprinkle with 75g Parmesan cheese.
Bake in preheated oven for 25 to 30 minutes or until scones are golden brown.