Mince Cobbler

2 tbsp. sunflower oil

1 onion

1 garlic clove

2 carrots

450 g/1 lb lean minced beef

1 tbsp. tomato puree

1 tbsp. flour

300 ml/1/2pt beef stock

1 bay leaf

For the scones

225 g/8oz self-raising flour

1 tsp. dried mixed herbs

50 g/2oz butter

150 ml/1/4pt milk

1 egg

1 tbsp. sesame seeds

Heat the sunflower oil in a saucepan.Peel and chop the onion and crush the garlic.Dice the carrots.Add them to the pan and saute for 3 - 4 minutes.Add the minced beef and fry until brown.

Stir in the tomato puree,1 tablespoon of flour,beef stock and bay leaf.Season to taste.Cover and simmer for 20 minutes.Remove the bay leaf.

Meanwhile,preheat oven to 200oC/400oF/Gas 6.For the scones,mix the self-raising flour with the herbs and a pinch of salt and pepper.Rub in the butter and add enough milk to make a soft dough.Roll out on a floured surface and cut into 5cm/2in rounds,about 1cm/1/2in thick.

Put the mince into a shallow ovenproof dish.Arrange the scones on top of the mince.Beat the egg and use to brush scones.Sprinkle with sesame seeds.Bake for 15 - 20 minutes,or until the scones are golden.Serve immediately.