Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
- 5 potatoes, chopped and peeled
- 1 tsp butter
- 2 tbs milk
- 1 tbs olive oil
- 2 clove garlic, minced
- 2 small onions
- 1 carrot, diced and peeled
- 1 zucchini, diced
- 310 g beef mince
- 2 field mushrooms, diced
- 2 tbs instant gravy powder
- 1 tbs liquid vegetable stock
- 1 cup water
FOR THE TEDDY SCONES
- 1 cup self-raising flour
- 2 tbs butter, chilled and cubed
- 2 tbs cold water
- 3 tbs grated cheese
- 1 tbs parmesan cheese
- plain flour (extra for rolling)
- Preheat the oven to 220ºC. Fill a saucepan with water and bring to the boil. Add the potatoes and leave until soft cooked.
- Meanwhile, put a large fry pan on the stove on high heat. Drizzle in the oil when hot. Add the garlic and onions and fry until clear, stirring so they don’t stick.
- Add the mince, stirring until browned. Stir in the carrot, mushrooms, zucchini and leave on a low heat. After a few minutes, stir in the gravy and stock powder, then pour in the water. Leave on low heat, stirring occasionally. A gravy will begin to form after a few minutes. Leave to simmer for about 10 minutes.
- While the gravy thickens and the mince cooks through, test the potatoes in the saucepan to check cooked. They should feel soft when poked with a knife. Strain potatoes to drain the water then add back to the saucepan. Mash thoroughly until smooth. Mix in butter or margarine and milk. An easy way to do this is with a whisk as it ensures really fluffy mash.
- Pour the mince and gravy mix into a casserole dish. Spoon out your mashed potatoes in a ‘mountain’ on top.
- For the teddy scones, sift the self-raising flour into a large bowl. Massage in butter or margarine with your hands. You want the mixture to resemble breadcrumbs. Stir in the cheese. Use a dinner knife to mix in the water, stirring until the mixture turns into dough. Sprinkle some flour on the bench, and turn out the dough onto it. Sprinkle a bit more flour on the dough. Roll out to about 1 centimetre thick and cut out shapes with a Teddy cookie cutter. Continue rolling out and cutting shapes until all the dough is gone.
- Place your ‘Teddies’ on top of the pile of mash, spread out so they don’t touch. They will rise a bit while baking. Bake for 30 – 40 minutes depending on your oven. It’s done when the scones are risen and golden brown.
- Spoon into bowls, making sure everyone gets a few teddy scones (or whatever other shape you’ve chosen).