Beef cobbler

Name: Beef cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: half a batch of https://www.deliciousmagazine.co.uk/recipes/red-wine-braised-beef-and-vegetable-stew/this red wine braised beef and vegetable stew; 100-150ml beef stock; 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

Easy
February 2017

Easy
February 2017

Serves 2
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

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

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Ingredients

half a batch of this red wine braised beef and vegetable stew
100-150ml beef stock

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

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.
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.
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.