Beef cobbler recipe, English recipe, traditional recipes

Ingredients:
575 g (1 ¼ lb) stewing or braising steak, cut into cubes
25 g (1 oz) plain flour
1 teaspoon dried mixed herbs
salt and pepper
1 onion, chopped.
3 tablespoons oil
100 g (4 oz) baby carrots
2 parsnips, quartered and sliced
600 ml (1 pint) beef stock
100 g (4 oz) frozen peas

For the topping:
225 g (8 oz) self- raising flour
pinch of salt
50 g (2 oz) butter or margarine
1 egg, beaten plus extra to glaze
3 tablespoons milk

Method:

1. Toss the meat in a mixture of the flour, herbs and seasoning. Cook in the oil until browned. Transfer to a casserole.
2. Cook the onion in the oil until soft and add to the casserole with the carrots, parsnips and beef stock. Season to taste. Cover and cook in a moderate oven for 2 hours until the meat is cooked. Stir in the peas.
3. Sift the flour and salt into a bowl, rub in the fat until the mixture resembles fine breadcrumbs.
4. Stir in the beaten egg and enough milk to make a soft dough. Roll out on a lightly floured work surface to about 2.5cm/1 in thick. Cut into rounds using a 5 cm/2 in scone cutter.
5. Place the cobblers on top of the meat in the casserole, increase the oven heat and bake for 15 minutes.

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English - Crafts .Beef Cobbler England's on-line craft fair - Enter our Shop

Beef Cobbler Recipe

English - Crafts .Beef Cobbler
England's on-line craft fair - Enter our Shop