Beef cobbler

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Serves: 6

By martianbishop

(7 Votes) 7


  • 25g butter

  • 2 onion

  • 1/2 tsp caster sugar

  • 6 tbsp oil

  • 2 tbsp milk

  • 225g cheddar

  • 1 tsp salt

  • 2 tbsp flour

  • 225g flour

  • 1 tsp black pepper

  • 1 tbsp parsley

  • 1 small parsnip

  • 2 eggs

  • 900g stewing beef trimmed

  • 600ml beef stock

  • 600ml red wine

  • 1 large stick celery

  • 1 cobbler

  • 1 tsp horseradish

  • 1 bay leaves

  • 1 clove garlic

  • 2 carrots large

  • 1 leek

  • 1 tsp mustard


  1. Pre-heat oven to 220C/Gas Mark 7.
  2. Trim any excess fat from the beef and cut into chunks.
  3. Peel and chop all of the vegetables.
  4. Heat half the oil in a large saucepan.
  5. Season the flour with salt and pepper.
  6. Lightly coat the pieces of beef and fry in batches until golden brown - then remove and place into a casserole dish.
  7. Add the remaining oil and brown the vegetables adding the caster sugar. Then remove and add into the casserole dish.
  8. Add the stock to the saucepan to de-glaze, pour into the casserole.
  9. Add the wine and bay leaf, cover and cook for 1¼ hours.

To make the dumplings:

  1. Sift the flour and salt into a mixing bowl and rub the butter and mustard into the flour.
  2. Add the parsley and three quarters of the grated cheese.
  3. Mix the egg, milk and horseradish together and fold into the flour mixture.
  4. Remove the casserole from the oven, adjust seasoning and thicken with a paste made from flour and butter if desired.
  5. Divide the cobbler mixture into 8 portions and place on top of the casserole.
  6. Top with the remaining cheese, increase the oven heat and bake for 20-25 minutes or until golden brown.

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Nut Free

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Your comments

  • RunDougalRunQuiteFast 17/09/13 17:54

    Om nom nom, gorgeous! Perfect for wintry weather, bottle of red and TV evening. Kids not too keen yet but it always takes them 15 tries before they like anything new, am determined they will like it by the end of winter!

  • hobnob57 05/11/09 22:08

    Really yummy, but takes a lot longer than I bargained for in preparation. Maybe I'm just a novice [hmm]

  • thelma2008 01/04/09 07:02

    This is a great recipe, a favourite in our house.

  • MargaretMountford 16/03/09 10:40

    we made this for the second time yesterday and it's still fabulous !!

  • ellemmjay 11/03/09 13:44


  • MaryAnnSingleton 23/02/09 12:51

    delicious,especially the cobbler topping - dh made it with SR flour - v light and fluffy

  • Carmenere 07/01/09 10:44

    Great recipe MB. I think you might be able to use self raising flour for a slightly lighter cobbler topping if you wanted to.