Easy Beef Cobbler

Originating in the mid 19th Century in the US, 'cobbles', aptly named due to their resemblance to a cobbled street are the perfect topper to beef in a rich sauce. This easy budget recipe is a variation of the traditional minced beef cobbler, making a nice change from a cottage pie while also being low in fat. Serving with mustard or horseradish gives that extra kick!

Time:  20 mins + 20 - 30 mins baking time
Cost:  £1.12 per serving
Calories:  511 per serving 

Easy Beef Cobbler - Serves 4:

For the beef:

• 500g lean mince beef
• 1 large onion
• 2 carrots
• 3 cloves garlic
• 400ml beef stock
• Good splash Worcester sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 200g frozen peas
• Cornflour to thicken (optional)
• Little oil for frying
• Salt and pepper to taste

For the cobbles:

• 250g self-raising flour
• 125g natural yoghurt
• 1 teaspoon dried thyme
• Salt to taste  

1. Preheat the oven to 180 C / Gas Mark 4
2. Chop the onion and carrot finely and fry in a little oil until soft. Peel and crush the garlic and add to the carrots and onions. Meanwhile, brown the mince in another frying pan and drain the fat. Add to the onions and carrots.
3. Add the stock, peas, herbs and Worcester sauce. Leave to simmer for at least 10 minutes while you prepare the cobbles. If you think that the sauce is too thin, dissolve 1 tablespoon of cornflour in a little water and stir into the simmering mince to thicken. 
4. To make the cobbles mix the flour, thyme, salt and yogurt in a bowl with enough cold water to make a scone-like dough. Roll into a fat sausage shape around 8cm in diameter and slice into 12 rounds around 1cm thick.
5. Pour the mince into a baking dish and place the cobbles on top of the mince. Bake for 20-30 mins, until cobbles are risen and golden.

Enjoy! Filipa Kay

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Comments

[Liz Green]

Would never have thought of using yoghurt in a scone mix - this will be going on the menu this week.

[Gourmet Mum]

Hi Liz! It's amazing - it really works and much healthier than butter! Please let me know how you get on and any 'twists' you would put on it. Thanks for your comment, Filipa x