Beef Cobbler with Parmesan Scones and Roasted Veggies

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Finely dice onion, dice carrots and courgette 2cm and set aside. Heat a drizzle of olive oil in a large oven-proof fry-pan on medium-high heat.
2. Cook onion and carrots for 4-5 minutes until softened, add garlic and first measure of cobbler herbs and cook for another 1 minute, until fragrant. Add beef mince and cook for 4-5 minutes until browned, using a wooden spoon to break up as it cooks. Remove from heat and set aside.
3. Add canned tomatoes, stock, soy sauce and salt. Simmer for about 7 minutes, until slightly thickened. Season to taste. While mince cooks, toss pumpkin on prepared tray with a drizzle of oil and season. Cook for about 10 minutes, add courgette to tray and cook for another 8-10 minutes until golden and tender.
4. In a large bowl, combine flour and baking powder. Rub in butter until mixture resembles breadcrumbs. Stir through second measure of cobbler herbs, parsley, Parmesan and salt. Mix in yoghurt to form a soft dough. Use a tablespoon to measure out small balls, roll and place onto mince mixture so that tops are visible. Brush with milk.
5. Place pan into oven (on top rack) and bake for 10-15 minutes until scones are golden and cooked through. When pumpkin and courgette have cooked, toss through spinach, drizzle with olive oil and vinegar and season to taste.
6. To serve, divide beef cobbler with Parmesan scones between plates and serve roasted veggies on the side. Sprinkle with chopped parsley.