Minced Beef with Horseradish and Chive Cobbler

Minced Beef with Horseradish and Chive Cobbler

Serves 4

Points per serving: 6½

450g extra lean minced beef
1 onion, sliced thinly
2 carrots, chopped
2 celery sticks, chopped
125g button mushrooms, sliced
1 beef stock cube, crumbled
seasoning

Cobbler
175g self raising flour
half a teaspoon of salt
50g half fat butter or low fat sunflower spread
2 tbsp skimmed milk
3-4 tsp horseradish sauce
1 tbsp chopped fresh chives
extra flour for dusting

Dry fry the minced beef in a non-stick saucepan for 5 minutes, stirring frequently, until the meat is brown.  Add onion and cook for further 3-4 minutes.  Stir in carrots, celery, mushrooms, stock cube and 300ml boiling water.  Season well and bring to the boil, then cover and simmer for 15 minutes.  Preheat oven to 200*c.  Pour the minced beef into an ovenproof dish.

Make the cobbler.  Sift the flour and salt together in a bowl. Rub in butter/spread until the mixture is crumbly.  Stir in chopped chives.  Stir in milk and horseradish and mix to a soft dough, adding a drop more milk if necessary.

Press the dough out onto a lightly floured board to a thickness of 4cm.  Using a 5cm cutter, press out 8 circles.  Lightly dust each circle with flour.

Place the dough circles on top of the minced beef mixture.  Bake for 15-20 minutes until golden brown.