Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 500g minced beef
  • 2 tbsp all-purpose flour
  • 500ml beef stock
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 100g frozen peas
  • Salt and freshly ground black pepper, to taste
  • 225g self-raising flour
  • 1/2 tsp salt
  • 50g cold unsalted butter, cubed
  • 100g mature cheddar cheese, grated
  • 2 tbsp chopped fresh herbs (e.g., parsley, chives, thyme)
  • 150ml milk
  • 1 large egg, beaten

Instructions:

  1. Heat olive oil in a large oven-safe pot or skillet. Sauté onion, carrots, and celery until softened (approx. 5-7 minutes).
  2. Add minced beef and brown thoroughly, breaking it up with a spoon.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in beef stock, tomato paste, thyme, rosemary, and bay leaf.
  5. Bring to a simmer, then reduce heat and cover. Cook for 1 hour, or until the beef is tender, stirring occasionally.
  6. Stir in frozen peas. Season with salt and pepper to taste. Remove bay leaf.
  7. Preheat oven to 200°C/400°F/Gas Mark 6.
  8. In a mixing bowl, combine flour and salt.
  9. Rub in cold butter until the mixture resembles breadcrumbs.
  10. Stir in cheese and herbs.
  11. Gradually add milk, mixing until a soft dough forms.
  12. Turn the dough out onto a lightly floured surface and pat it down to about 2cm (¾ inch) thickness.
  13. Use a cookie cutter or sharp knife to cut out scones.
  14. Spoon the beef filling into the oven-safe pot or casserole dish.
  15. Arrange the scones on top of the filling.
  16. Brush the scones with beaten egg.
  17. Bake in preheated oven for 20-25 minutes, or until the scones are golden brown and cooked through. Let rest for 10 minutes before serving.