Monday, October 1, 2012

Easy Beef and Vegetable Cobbler Recipe

Beef and Vegetable Cobbler
oil for frying
1 large onion, sliced
450g stewing beef
1 tablespoon flour
3 medium carrots,
scrubbed and sliced into discs
Half a small squash, diced
2 medium leeks
2 large potatoes
2 celery sticks
2 tablespoons chopped
fresh parsley or
1 teaspoon dried
2 tablespoons
tomato purée
350ml water or beef
or vegetable stock
(see pages 17 and 19)
Salt and pepper
For the cobbler
180g self-raising flour
Salt and black pepper
to taste
1⁄2 level teaspoon
of cayenne pepper
60g Cheddar
30g butter
1 egg
5 tablespoons milk

1. Heat the oil in a saucepan and fry the onion until soft. Transfer to an
ovenproof dish.
2. Fry the meat in the same pan until it is just brown. Sprinkle with the
flour and add to the onions.
3. Add the vegetables and parsley and stir to combine.
4. Stir the tomato purée into the stock and pour this over the meat
and vegetables.
5. Cover and cook for about 11⁄2 hours at 190˚C/gas mark 5.
6. Meanwhile, make the cobbler. Sift the flour, salt and cayenne pepper
into a mixing bowl and rub in the butter. Stir in a little black pepper
and the Cheddar.
7. Beat the egg and milk together and mix into the dry ingredients.
8. Use your hands to combine the cobbler mixture. After the meat
and vegetables are cooked, gently roll out the cobbler mix and cut it
into rounds.
9. Place the rounds on top of the cooked meat and bake for 15–20 minutes
at 200˚C/gas mark 6, or until the cobbler is well risen and golden on top.

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