Easy Mince Hotpot with Mushrooms and Cobbler Topping

• Preheat the oven to 200C, gas mark 6.
• Heat the 2 tbsp vegetable oil in a 25cm x 20cm deep casserole dish.
• Add the chopped onions, garlic and mushrooms and cook over high heat for 10 minutes to get heat into the dish.
• Add the mince, break it up well and cook until it changes from red to fawn colour.
• Stir in the tomatoes, basil, granules, brown sauce, mix really well, and then simmer slowly for 20 minutes.
• Top with the mini cobblers, turn the heat down until it's at its lowest setting.
• Cover and warm the topping through for about 10 minutes.

For the Cobbler Topping

• Pre-heat the oven to 220C, gas mark 7.
• Rub the butter and salt into the flour lightly.
• Add the oregano.
• Add the egg, mustard and half the milk and mix very lightly until you have a soft dough, do not overwork. Add a little extra milk if needed.
• Roll out carefully until the dough is 1cm thick.
• Cut out with a small 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 preheated oven until well risen and golden, about 10-12 minutes.