Foods of England - Beef Cobbler

Beef Cobbler

Pot Meals

Beef stew, topped with rounds of very thick pastry or scone, baked. Similar to, and presumably derived from, the fruit cobbler.

The original source of this receipt isn’t known. Can you help? [email protected]

Beef Cobbler Recipe

Ingredients:
1 1/4 lb stewing or braising steak, cut into cubes
1 oz plain flour
1 teaspoon dried mixed herbs
salt and pepper
1 onion, chopped
3 tablespoons oil
4 oz baby carrots
2 parsnips, quartered and sliced
1 pint beef stock
4 oz frozen peas

For the topping:
8 oz self- raising flour
pinch of salt
2 oz butter or margarine
1 egg, beaten plus extra to glaze
3 tablespoons milk

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

MORE FROM Foods of England...
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●

Email: [email protected]