Ingredients:
3 medium onions
3 sticks celery
½ medium butternut squash
200g mushrooms
750g diced stewing steak
2 beef stock cubes
500ml bottle of ale (I used Guinness)
1 tsp nutmeg
1 tin chopped tomatoes
30g/2tbsp cornflour
Chopped parsley to garnish

For the topping:
250g/10oz self-raising flour
75g/3oz butter
30g/2tbsp horseradish sauce
1 egg
Milk to bind

Method:
1. Preheat the oven to 190°C (375°F/gas mark 5).

2. Heat the oil in a large ovenproof casserole dish on a medium heat.

3. Add the finely chopped onion and celery and sauté for eight minutes until soft. Add the nutmeg and stir in.

4. Cut the meat into bite-sized pieces and add to the onion mix. Sauté until the meat is coloured all over.

5. Add the chopped butternut squash and mushrooms and cook for another five minutes.

6. Crumble in the stock cubes, add the tomatoes and the ale, and enough water to cover the meat. Pop the lid on the casserole and put in the oven for approximately two hours or until the meat is tender.

7. If the mixture needs thickening, dissolve the cornflour in a little water and stir into the casserole.

8. Season with salt and pepper then transfer to a different ovenproof dish if you want to present your cobbler at the table or leave in the original casserole dish.

9. To make the topping, put the flour and butter into a bowl. Using your fingertips, rub the mixture together until it resembles breadcrumbs.

10. Season with salt and pepper, then make a well in the centre and add the horseradish and egg. Mix all together, adding a little milk if needed to make a soft dough.

11. Tip onto a floured work surface and press down gently to flatten it.

12. Use a small cutter to cut out around 10-12 scones.

13. Arrange the scones on top of the beef, leaving gaps for them to rise. Brush the tops with a little milk to give some colour.

14. Pop back in the oven for around 15-20 minutes until the scones turn light brown.

15. Sprinkle chopped parsley on the top and serve with your favourite vegetables.