British Recipes > Beef Cobbler

How to make beef cobbler:

A traditional slow cooking recipe which uses rounds of pastry as a starchy topping rather than the more usual solid crust or sliced (or mashed) potato. An easy to prepare meal which can be made ahead of time and can be served all from the one oven-proof dish.

Beef Cobbler





Ingredients

3 cups braising steak, diced
1 onion, peeled and chopped
3 carrots, peeled and chopped
1 small swede, peeled and chopped
1 tablespoon flour
3 tablespoons olive oil
1 pint beef stock (or 2 stock cubes plus water)
pepper and salt
1 tablespoon fresh mixed herbs chopped finely

for cobbler:
3/4 cup all purpose flour (self raising in UK)
just under 1/4 cup butter
3 tablespoons milk
pinch dry mustard
(see measure conversions for more information)

Method

- Gently fry the onion in the oil.
- Roll the meat in the flour and season.
- Add the meat to the onions and brown.
- Add the other vegetables.
- Pour the stock into the pan and bring to the boil.
- Sprinkle in the herbs.
- To make the cobbler rub the butter into the flour and stir in enough milk to make a soft dough.
- Roll out on a floured surface to about 1 inch thick.
- Cut into rounds 2 inches in diameter.
- Transfer the meat into a casserole dish.
- Cover and cook in a moderate oven for 2 hours.
- Put the cobbler dough rounds onto the meat.
- Turn oven up to hot and cook with out a lid for a further 15 minutes.