For the Hotpot
- 2 tbsp vegetable oil
- 2 small onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 200g mushrooms, thickly sliced
- 500g British turkey mince
- 1 x 400g can chopped tomatoes with herbs
- 1 small bunch fresh basil, roughly chopped
- 2 level tbsp chicken granules
For the Cobbler Topping
- 25g unsalted butter
- pinch salt
- 225g self raising flour
- 100g mature Cheddar cheese, finely grated
- 2 heaped tsp dried oregano
- 1 medium egg, beaten
- 2 tsp mustard
- 4-5 tbsp semi-skimmed milk
- Black pepper
For the Hotpot
Pre heat the oven to 200°C, gas 6.
Heat the vegetable oil in a 25cm x 20cm deep casserole dish.
Add the chopped onions, garlic and mushrooms.
Cook over a high heat for 10 minutes.
Add the turkey mince, break up well with a wooden spoon, and cook until it changes colour.
Stir in the tomatoes, basil and mix well.
Simmer gently for 20 minutes.
Once cooked, stir in the granules until the mixture thickens.
Top with the mini cobblers, turn the heat down until its at its lowest setting.
Cover and warm the topping through, about 10 minutes.
Uncover and serve with a green vegetable.
For the Cheddar and Oregano Cobbler Topping
Pre heat the oven to 220°C, Gas 7.
Rub the butter and salt, into the flour together lightly.
Then add the cheese and oregano.
Add the egg, mustard and half the milk and mix very lightly until you have a soft dough, do not overwork. You can always add a little extra milk if needed.
Roll out very carefully until the dough is roughly 1cm cm thick.
Cut out with a plain cutter and place on a lightly greased baking sheet.
Brush the tops with a little milk and a sprinkling of black pepper.
Cook in the pre heated oven until well risen and golden, about 10-12 minutes.
Cool, then place on top of the cooked turkey mince hot pot.