1. Pre heat your oven to 150°C /130°C fan assisted (gas 2).
2. Remove your meat from the packaging & pat dry before cooking.
3. Season the meat with sea salt & cracked black pepper before searing in a little beef dripping in a casserole dish over high heat until brown.
4. Add tomato paste, mustard, Worcester sauce & beef stock and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth then cover & place in the centre of the oven and cook for 2 to 2½ hours, the meat should be just tender when pierced with a skewer.
5. Whilst the beef is cooking gently poach the shallots & carrots in a little salted water with the butter until just cooked 8-10 minutes, drain away liquid then fold through the casserole before topping with scones.

1. Place the flour, baking powder, mustard, salt and butter in a bowl and rub together to a fine breadcrumb consistency.
2. Add three-quarters of the cheese and the herbs and mix.
3. Add the milk slowly bit by bit to form a soft dough.
4. Place in a bowl, cover and rest the dough for 20 minutes.
5. After resting, on a lightly floured surface roll out to about 3cm thick then cut into discs reusing the trimmings for extra discs.
6. When the stew is ready place the scones on top & bake in preheated oven 180°C /160°C fan assisted (gas 4).
7. Brush the scones with the beaten egg and sprinkle with the remaining cheese.
8. Place in the oven for 30-40 minutes or until the scones are a nice golden colour.

Serve hot with buttered greens & Hot English mustard.

Note: The stew can be made in advance & reheated before topping with the scones.