Mince Beef Cobbler
Mince beef cobbler is the perfect dish to begin the transition into Autumn – seasonal, hearty, and topped with delicious dumpling-like scones. The recipe is inspired by BBC Good Foods. You can follow along below to try out this speciality dish yourself and see how warming this classic, cosy speciality is.
- 500g extra-lean beef mince
- 140g baby chestnut mushroom, halved
- 1 onion, finely chopped
- 2 tbsp plain flour
- 500ml beef stock
- A decent dash of Worcestershire sauce
- 140g self-raising flour
- 4 tbsp low-fat natural yogurt
- 1 tbsp thyme, chopped
- 140g frozen peas
- Start by heating the oven to 180C/fan (or 160C/gas). Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and dash of Worcestershire sauce. Bring to a simmer, and then gently cook for 10 minutes.
- To make the cobbles, mix the self-raising flour and chopped thyme together in a bowl. Stir in the yogurt with enough cold water to create a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm. Then, use a cutter to stamp out 12 x 5cm rounds.
- Finally, stir the peas into the mince mixture and transfer to a baking dish. Place the cobbles atop the mince filling and bake for 20-25 minutes. The cobbles should have risen nicely and turned golden brown.
John’s serving suggestion: plate up this hearty meal with a spot of horseradish sauce, a light leafy salad, or steamed greens.
Another of our residents’ favourite autumnal dishes is this delightful cottage pie, which you can recreate using the recipe here.