
Beef and Mushroom Cobbler
Old fashioned, retro but still delicious – this Beef and Mushroom Cobbler is crisp on top and filled with rich gravy
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 1:30 hours


Ingredients
Cobbler
Filling
Method
Preheat the oven to 230 °C.
Filling
Combine the onions, bacon, garlic, beef, carrots, celery and mushrooms in a roasting tray, sprinkle with the olive oil and dot with butter and roast for 30 minutes, stirring after 15 minutes.
Transfer the ingredients to a large pot and add the thyme, bay leaves and white wine. Simmer on a medium heat for 4 minutes, and then add the stock to cover the ingredients. Simmer for 30–45 minutes until thickened and the beef is tender. Season to taste, and then spoon the filling into a pie dish.
Cobbler
Set the oven temperature to 200 °C.
Sift the flour and salt together. Rub in the butter to form coarse crumbs. Stir in the cheese and chives. Whisk 2 of the eggs and the milk together and stir into the flour mixture. The batter should be fairly sloppy. Using a tablespoon, drop spoonfuls of cobbler over the filling in the pie dish. Lightly beat the remaining egg and brush the cobbler with the egg wash. Bake for 30–40 minutes in the preheated oven until the cobbler is golden brown.