POLOKWANE – If you thought that cobbler only went with peaches then just like me, you’re mistaken.
This savoury cobbler will have the whole family asking for more.
Ingredients
– 500g beef mince
– 30ml oil
– 1 red onion, chopped
– 1 red pepper, diced
– 1 green pepper, diced
– 425g tin red kidney beans, drained
– 10ml worcestershire sauce
– tsp thyme
– tsp marjoram
– 2ml sugar
– salt and pepper
– 150g self raising flour
– 30g stork margarine
– 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
– 50g cheddar cheese, grated
– 1 egg, beaten
– 25ml water
– milk to glaze
Method
– Heat the oil and fry the mince and onion until well browned.
– Add the peppers and fry for 2 minutes.
– Pour in KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, beans, Worcestershire sauce, thyme, marjoram, sugar and seasonings.
– Bring to the boil and pour into a casserole dish.
– Cover and bake at 180°C for 20 mins.
– While waiting, make the topping by sifting the self raising flour and rubbing it into the margarine and stirring in the cheese.
– Blend the egg with water and Worcestershire sauce, add to flour mixture and using a knife, stir to form a soft dough.
– Roll dough to 1cm thickness and cut into circles using a scone cutter.
– Brush the top with a little milk and arrange around the edge of the casserole dish and bake uncovered for 35 minutes until golden brown.
This recipe was provided by What’s for Dinner.
