BEEF COBBLER
This warming beef cobbler features tender beef and vegetables in a thick gravy, topped with golden cheesy scones.
If you’re looking for something to satisfy the mid-winter comfort food cravings, this meal is a guaranteed winner.
The steak and mushroom layer is just like a steak pie filling, but instead of topping with pastry, we use a light and fluffy cheese scone mixture.
The scones are super quick to whip up too. No rubbing in the butter with your hands – just combine flour, milk, soda water and cheese and you’re good to go. Pop them on top of the filling and bake until golden brown. YUM!
BEEF COBBLER
Beef cobbler - guaranteed to satisfy your mid-winter comfort food cravings! This warming dinner features tender beef and vegetables in a thick gravy, topped with golden cheesy scones.
Ingredients
PIE FILLING
- 600 g beef rump steak (1lb 5oz)
- 3 Tbsp plain flour
- 250 g button mushrooms (8.8oz)
- 2 carrots
- 1 brown onion
- 3 cloves garlic
- 4 tsp olive oil, divided
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 Tbsp tomato paste
- 1/4 cup red wine (60ml) (optional)
- 2 beef stock cubes
- 2 cups boiling water (500ml)
- 1 tsp brown sugar
SCONE TOPPING
- 2 cups plain flour (300g)
- 3 tsp baking powder
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- Pinch cayenne pepper
- 1 1/2 cups grated strong cheddar cheese (150g)
- 1/2 cup milk (125ml) + extra to glaze
- 1/2 cup soda water (125ml)
TO SERVE
- 250 g green beans (fresh or frozen) (8.8oz)
Instructions
MAKE PIE FILLING
Dice steak into 2cm/0.8in pieces. Place in a clean resealable bag or container, add the flour and season generously with salt and pepper. Shake to coat. Quarter mushrooms, dice carrot into 1cm/0.4in pieces, finely dice onion and crush garlic.
Heat 2 teaspoons oil in a large high-sided frying pan on high. Fry steak in batches until browned all over. Transfer to a plate. Reduce heat to medium-high. Add remaining 2 teaspoons oil to pan, then add mushrooms, carrots, onion and garlic. Sauté until just tender (about 5 minutes). Stir in herbs, then tomato paste. Add wine, if using, and cook for 30 seconds. Return steak to pan. Dissolve stock cubes in boiling water. Add to pan with sugar and simmer for 10-15 minutes, until sauce has thickened into a gravy.
MAKE SCONE TOPPING
Meanwhile, preheat oven to 200ºC (390ºF) fan bake. Place flour, baking powder, rosemary, salt and cayenne pepper in a large bowl and stir to combine. Mix in cheddar. Add milk and soda water and gently mix until just combined.
Turn dough out onto a lightly floured surface and shape into a square approximately 2cm/0.8in high. Cut into 16 smaller squares. Transfer pie filling to a 25cm/10in square oven-safe dish and top with scones. Brush scones with a little extra milk. Bake for 20 minutes, until scones are golden brown and risen.
PREPARE BEANS
Trim ends off beans (if fresh). Just before cobbler is ready, microwave beans for 1-2 minutes, until tender.
SERVE
Serve beef cobbler with green beans.
Recipe Notes
WINE MATCH: A Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use plain gluten-free flour. Make sure stock cubes are gluten-free. Choose gluten-free baking powder and increase quantity to 4 teaspoons.
INGREDIENT SWAPS / NOTES: Mushrooms can be omitted if you don’t like them. Green beans could be swapped for other veggies of your choice.
STORING AND REHEATING: Store cobbler and beans separately. To reheat cobbler, microwave first to just warm through, then cook in oven until hot (and tops of scones are crisp). Reheat beans in the microwave (or cover with boiling water for 1 minute, then drain).
