|Mined beef||1 Pound|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Beef stock/Water||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Diced capsicum||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Scone dough||1 Cup (16 tbs)|
Melt butter in a frying pan and saute onion until soft.
Stir in minced beef and celery, increase heat and cook, stirring occasionally, until juices evaporate and the meat begins to brown.
Add mushrooms and cook for 2 minutes.
Reduce heat, add stock, seasoning and mustard.
Simmer covered for 15 minutes or until liquid evaporates, stir in capsicum and parsley and leave to cool.
Roll Scone Dough out to a rectangle 1/4- inch thick.
Spread cooled meat mixture to within 1/2-inch of the edge of the dough.
Roll up dough, moisten edges with water and press to seal.
Lift onto a greased baking tray, brush with milk and sprinkle with sesame seeds.
Bake in a hot oven for 15 minutes, reduce heat to moderate and bake for a further 15 minutes.
Serve Beef Cobbler hot.