Beef Cobbler

If you intend freezing the cooked cobbler, then first line the casserole dish with double-thick cooking foil, making sure there are no cracks or gaps and allowing plenty of overlap round the rim.


  • 575 g stewing or braising steak ,cut into cubes
  • 25 g plain flour
  • 1 tsp dried mixed herbs
  • Salt and pepper
  • 1 onion, chopped
  • 3 tbsp oil
  • 100 g baby carrots
  • 2 parsnips, quartered and sliced
  • 600 ml beef stock
  • 100 g frozen peas


  • 225 g self raising flour
  • Pinch of salt
  • 50 g butter or margarine
  • 1 egg, beaten plus extra to glaze
  • 3 tbsp milk

Cooking Process

1. Toss the meat in a mixture of the flour , herbs and seasoning.
2. Cook in the oil until browned .
3. Transfer to a casserole. Cook the onion in the oil until soft and add to the casserole with the carrots, parsnips and beef stock.
4. Season to taste. Cover and cook in a moderate oven for 2 hours until the meat is cooked . Stir in the peas.
5. Sift the flour and salt into a bowl , rub in the fat until the mixture resembles fine breadcrumbs.
6. Stir in the beaten egg and enough milk to make a soft dough.
7. Roll out on a lightly floured work surface to about 2.5 cm/1 inch thick.
8. Cut into rounds using a 5 cm/2 inch scone cutter.
9. Place the cobblers on top of the meat in the casserole, increase the oven heat and bake for 15 minutes.

Beef Cobbler
Bon Apetite!


Click "Like" and get only the best posts on Facebook ↓

Добавить комментарий

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

Beef Cobbler