Minced Beef Cobbler
Tender chunks of extra-lean beef mince, savory chestnut mushrooms, and sweet peas simmer together in a rich beef stock and Worcestershire sauce gravy. Topped with fluffy thyme and yogurt cobbles, this comforting beef cobbler bake is a hearty and delicious dish that's perfect for a cozy family dinner.
— Constant Cookbook
Ingredients
- 500g pack extra-lean beef mince
- 1 onion , finely chopped
- 140g baby chestnut mushrooms , halved
- 2 tbsp plain flour
- 500ml beef stock
- few shakes Worcestershire sauce
- 140g self-raising flour
- 1 tbsp chopped thyme
- 4 tbsp low-fat natural yogurt
- 140g frozen peas
Instructions
- Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
- Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 349 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1 milligram of sodium
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