Meat cobbler


Serves 6

Preparation: 15 min

Cooking: 2 hours

15 ml (1T) oil

200 g streaky bacon, chopped

900 g beef, cut into chunks

350 g baby onions

5 carrots, cut into chunks

45 ml (3 T) flour

3 bay leaves

handful of fresh thyme

375 ml (1½ c) red wine (optional)

375 ml (1½ c) beef stock

45 ml (3 T) Worcester sauce

250 g mushrooms

salt and pepper


625 ml (2½ c) self-rising flour

handful of mixed fresh herbs (thyme, rosemary and parsley), chopped

salt and pepper

200 g cold butter, grated

juice of 1 lemon

60 ml (¼ c) water

whisked egg to glaze

60 ml (¼ c) grated Cheddar cheese

Preheat the oven to 180 °C.

  1. Heat the oil in an ovenproof dish, add the bacon and beef and cook for 10 minutes or until the meat has browned. Remove with a slotted spoon.
  2. Add the onions and carrots to the dish and cook, stirring, for 5 minutes. Stir in flour.
  3. Return the meat to the dish, add the bay leaves, thyme, wine (if using), stock, Worcester sauce and mushrooms. Season with salt and pepper, cover with a lid or aluminium foil and bake for 1 hour.
  4. Cobbler: Tip the flour and herbs into a bowl and season with salt and pepper. Add the butter and mix with a fork. Make a well in the middle and add the lemon juice then water. Bring together to form a soft dough. Roll out on a lightly dusted surface and use a cookie cutter to cut into rounds.
  5. When the meat stew has baked for an hour, take the dish from the oven and remove the lid. Arrange the dough rounds on top of the stew. Brush with the egg, sprinkle the cheese on top and bake for 45 minutes or until golden.
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