Preheat oven to 150⁰C/300⁰F/Fan 130⁰C/Gas Mark 2. Heat half the oil in a large frying or sauté pan. Season the flour with salt and pepper and toss the meat in the flour until lightly coated

Fry the meat in several batches in the hot oil until well browned. Lift out each batch and put into a large ovenproof dish.

Add the remaining oil to the frying or sauté pan and add the onion, garlic and carrots. Fry until lightly browned.

Pour in the stock, tomato purée and Worcester sauce and stir well.

Bring to the boil then add to the meat in the ovenproof dish. Stir everything together well. Cover and cook for 2 hours 30 minutes.

To make the scone topping, sift the flour and salt into a bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs.

Stir in the cheese and sufficient milk to make a light dough.

Roll out the dough to 1 cm thick on a lightly floured worktop. Cut the dough into 8 rounds.

About half an hour before the end of the cooking time increase the oven temperature to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Stir the peas into the dish.

Arrange the scones on top of the meat and brush with a little milk to glaze. Bake for 20 – 25 minutes until the scones are golden brown.