Preheat your oven to 200°C (392°F).
In a large skillet or frying pan, brown the minced beef over medium heat until fully cooked. Remove the meat and set aside, draining any excess fat.
In the same pan, add the onion, carrots, and celery. Sauté until the vegetables soften, then add the garlic and cook for another minute.
Return the minced beef to the pan, stirring in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for a few minutes to let the flavors meld.
Pour in the beef stock and bring the mixture to a simmer. Let it cook for about 15 minutes or until the sauce thickens—season with salt and pepper to taste.
While the beef simmers, make the cobbler topping. In a bowl, mix the self-raising flour with a pinch of salt. Rub the cold butter into the flour using your fingertips until it resembles breadcrumbs.
Stir in the grated cheddar cheese, then make a well in the center. Pour in the milk and mix to form a soft dough.
Transfer the beef mixture into an ovenproof dish.
Roll out the dough to about 2cm thick on a floured surface. Cut out rounds using a biscuit cutter and place them on the beef mixture.
Brush the tops of the dough rounds with a bit of extra milk, then bake for 20-25 minutes until the topping is risen and golden brown.
Garnish with fresh parsley before serving.
Prep: 20 minutes
Cook: 45 minutes
Total Time: 1 Hour 5 Minutes
Servings: 4Cooking Time: 45 minutesTotal Time: 1 hour 5 minutesKcal: 540 per serving