Monday, 22 October 2012

Beef Cobbler

A herby scone topped beef stew, perfect for a cold day.

Beef Cobbler

For the filling:
2 tbsp oil
600g lean beef, cut into bite-size
4 celery stalks, chopped
2 carrots, chopped
100g mushrooms, chopped
2 tsp flour
250ml beef stock
1 tbsp Worcestershire sauce
1 tsp anchovy sauce
1/4 cup tomato ketchup
salt and pepper

Heat oil in a heavy saucepan, add beef and stir over high heat until lightly browned.
Reduce the heat and add the celery, carrot and mushrooms. Cook gently until they soften.
Sprinkle over the flour and stir in, followed by the stock, Worcestershire sauce, anchovy sauce and  tomato ketchup.
Bring to the boil, then cover and transfer to the oven.
Cook for 1 hour in 160C oven until the meat is very tender.
Taste and adjust seasoning as needed.
Transfer the mixture to the baking dish.

For the topping:
175g self-raising flour
1 slice wholemeal bread, processed into breadcrumbs
120g cold butter, grated
1 tsp dried thyme
1 tsp dried marjoram
1 egg
100ml skimmed milk
salt and pepper

Combine the flour, breadcrumbs, butter and herbs in a mixing bowl.
Add a pinch of salt and pepper.
Beat the egg with the milk and stir into the dry ingredients to make a very soft dough.
Turn out the dough into a lightly floured worktop and pat out about 1.5 cm thick.
Cut out rounds with a floured cutter.
Arrange the scones over the meat filling in the baking dish and brush the tops lightly with milk.
Bake for 30 minutes until the scone topping is golden brown.


  1. waa.... it's look so yummy la munna.... fantastic! selalu nampak cobbler yg manis2 jer... baru kali ni nampak savory cobbler.. good idea.. thanks for sharing ye munna..

  2. Salam Ratna
    The family really love this.
    The top is rich and crunchy, perfect for afternoon tea.