Beef cobbler
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min, oven time 35-40 min

Top leftover braised beef and vegetable stew with a light, scone-like mixture and turn the weekend’s leftovers into an easy weeknight dinner.

Nutrition: per serving

Calories
756kcals
Fat
25.9g (11.3g saturated)
Protein
55.2g
Carbohydrates
60g (13.3g sugars)
Fibre
7.8g
Salt
2.5g
Calories
756kcals
Fat
25.9g (11.3g saturated)
Protein
55.2g
Carbohydrates
60g (13.3g sugars)
Fibre
7.8g
Salt
2.5g

Ingredients

For the topping

  • 100g plain flour
  • ½ tsp baking powder
  • a pinch of salt
  • 25g unsalted butter
  • 90ml buttermilk
  • a handful of finely chopped chives

You’ll also need

  • 1 litre ovenproof dish

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. To make the cobbler topping, put the flour, baking powder and a pinch of salt in a mixing bowl and stir together. Add the unsalted butter then, using your fingertips, rub in until the mixture has a coarse, sandy texture. Mix in 90ml buttermilk and a handful of finely chopped chives, then bring together into a soft, sticky dough.
  2. Pour the half-batch of stew into a saucepan with the beef stock (the cobbler will soak up a lot of the extra liquid). Gently heat through, then transfer to a 1 litre ovenproof dish and dollop small spoonfuls of the topping haphazardly over the beef. Brush the tops with a little more buttermilk.
  3. Bake for 35-40 minutes until bubbling and the topping is cooked through. Check after 30 minutes; if it’s browning too much, cover with foil.

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