Mince Pie Cob Loaf

Set a large pot filled with the olive oil onto medium-high heat on the stovetop for 1 minute. Add the beef mince to brown for 10 minutes while breaking up the mince using a wooden spoon.

Remove the browned beef from the pan into a large bowl lined with a colander to drain off any excess oil. Low the heat slightly stirring in the onions to sweat for 5 minutes before adding in the garlic and tomatoes. Simmer for 5 minutes until most of the liquid has evaporated from the tomatoes.

Sprinkle in the gravy powder stirring to mix before pouring in the beef stock, rosemary adding the browned beef back into the pot. Simmer for 20 minutes until the mince is tender and the sauce has thickened.

Preheat the oven to 180°C/160°C fan-forced. Use a bread knife to cut off the top of the cob loaf, remove the bread from inside the loaf leaving a 1.5 cm shell.

Dice the bread into bite-sized pieces add the hollowed out cob and pieces of bread onto a baking tray. Bake to toast the bread for 8 minutes.

Pour the mince filling into the cavity topping it with the mashed potatoes. Remove the toasted bread pieces from the tray adding it back to the oven for 20 minutes until the potatoes are golden brown on top.

Let the cob loaf cool for 5-10 minutes before adding to a plate with the toasted bread on the side.