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Spicy beef and pumpkin cobbler


500g minced beef

1 onion

1 carrot

1 stick celery (or few leaves of lovage or leaf celery)

2 cloves garlic

50g mushrooms, sliced

1 red chilli, chopped (or to taste)

1 tin tomatoes (or the same quantity of liquidised home-grown tomatoes)

3 tblsp tomato puree

1 portion of pumpkin scone dough (see recipe on website)


Add a little oil to a large frying pan and cook the beef, stirring, until it is brown. Add the veg and cook for another 5 min, stirring. Add the tomatoes, the tomato puree, and fill the empty tin with water and add it too, washing out the remaining tomato juice. Season. Mix it up well and cook very gently for about two hours, until really thick and gloopy, with the veggies very soft. Spoon into a wide, shallow casserole and leave to cool a little (don't allow it to go cold as the oven cooking time is not enough to reheat it thoroughly).


Heat the oven to 200°C.


Press out the pumpkin scone dough into a round about 2 cm thick. Cut out about 9 scones, reforming trimmings and pressing out again until it is used up. Brush the scones with a little milk, and arrange on the casserole. Quickly put the casserole into the oven, as the heat of it will start to cook the scones straight away. Cook for about 20 minutes, until the scones are well risen and brown.


Serve with some green veggies.


Serves 4

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