Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 750 g (1.6 lbs) Lean Ground Beef (85/15 recommended)
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Ketchup
  • 1/2 cup Beef or Chicken Stock (low sodium)
  • 2 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • Salt and Black Pepper, to taste
  • 2 cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 6 Tbsp Cold Unsalted Butter, cubed
  • 1 cup Sharp Cheddar Cheese, grated (divided)
  • 3/4 cup Buttermilk (cold)

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13-inch casserole dish.
  2. Heat olive oil in the skillet over medium-high heat. Add diced onion and bell pepper. Sauté for 5–7 minutes until softened and translucent.
  3. Add ground beef and break it up with a spoon. Cook until fully browned (5–8 minutes). Drain off excess fat thoroughly.
  4. Stir in minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  5. Pour in stock, ketchup, brown sugar, mustard, Worcestershire sauce, vinegar, salt, and pepper. Bring the mixture to a simmer. Reduce heat and cook gently for 5–7 minutes until the sauce has thickened. Taste and adjust seasoning.
  6. Pour the finished Sloppy Joe filling into the prepared casserole dish and spread evenly.
  7. Whisk together flour, baking powder, and salt in the mixing bowl.
  8. Add the cubed, cold butter. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  9. Stir in 3/4 cup of the grated cheddar cheese. Pour in the cold buttermilk and mix gently with a fork until just combined. Do not overmix.
  10. Drop spoonfuls (about 2 Tbsp each) of the scone dough directly onto the hot filling, ensuring the filling is mostly covered.
  11. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the scone dough.
  12. Place the casserole dish in the preheated oven. Bake for 30–35 minutes, or until the scone topping is deeply golden brown and the filling is bubbling robustly.
  13. Remove from the oven and let rest for 5 minutes before serving.