• 1 tblsp vegetable oil
• ¼ green cabbage, shredded
• 4 medium (500g) desiree potatoes, diced
• 500g lean beef or lamb mince
• ½ cup tomato sauce
• 1 tsp each all purpose seasoning, beef stock powder and dried mixed herbs
• 535g packet classic scones
• Milk for scone mixture
Heat oil in a large frying pan over medium heat. Add cabbage and potatoes. Cook for 7 minutes or until starting to brown. Remove and set aside.
Add mince to pan and cook, breaking up mince, for 5 minutes, or until browned. Return potato mixture. Add sauce, seasoning, stock powder, herbs and 1 cup water. Bring to the boil. Cover and reduce heat, then simmer, for about 15 minutes, or until potatoes are tender. Season with salt and pepper. Transfer to a heatproof bowl, then cool completely.
Preheat oven to 220°C. Line 2 oven trays with baking paper. Prepare scone mix using the milk according to packet directions. Divide dough into 8 portions. Roll each portion out on a lightly floured surface to a 22cm diameter circle.
Place ½ cup of the filling on one half of each round, leaving a 2cm border. Fold the dough over filling to enclose and crimp edges with a fork to seal. Make 3 slits in each pie top. Brush the tops with milk. Transfer pies to oven trays.
Bake for 12 to 15 minutes, or until golden brown. Serve with mixed salad leaves, if desired.