Heat 2tsp oil in a frying pan and gently fry 1 chopped onion until softened and begining to colour. Add 2 chopped garlic cloves and cook for another minute or two.
Add 500g (1lb2oz) minced beef and cook over a medium high heat until browned, breaking up the mince with the side of the spoon as it cooks.
Sprinkle over 2tbsp flour and stir in, then add 300ml (½pint) stock and bring to a simmer stirring. Add 1 tbsp tomato puree and 1 tsp herbs. Sprinkle with Worchestershire sauce if using and cook gently while preparing the topping, stopping to stir occasionally.
To make the Cobbler
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 175g (6oz) flour in a bowl and add 50g (oz)butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir 50g (2oz) cheese leaving a little to sprinkle on top and add enough milk (about 5 tbsp) to bring the mixture together to form a soft dough.
On a lightly floured work surface form the dough into a ball then flatten with your hand into a circle until about 2cm (1in) thick. Cut into 8 wedges.
Pour the mince mixture into an oven proof dish and arrange the cobblers on top. Sprinkle with the reserved cheese. Bake for 20 minutes until the cobblers have risen and are golden.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.