SERVES 6. This makes a change from a pastry-topped dish.
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oil for frying
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1 large onion, sliced
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450g stewing beef
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1 tablespoon flour
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3 medium carrots, scrubbed and sliced into discs
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Half a small squash, diced
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2 medium leeks
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2 large potatoes
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2 celery sticks
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2 tablespoons chopped fresh parsley or 1 teaspoon dried
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2 tablespoons tomato purée
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350ml water or beef or vegetable stock (see
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Salt and pepper
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180g self-raising flour
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Salt and black pepper to taste
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½ level teaspoon of cayenne pepper
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60g Cheddar
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30g butter
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1 egg
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5 tablespoons milk
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Step 1:
Heat the oil in a saucepan and fry the onion until soft. Transfer to an ovenproof dish.
Step 2:
Fry the meat in the same pan until it is just brown. Sprinkle with the flour and add to the onions.
Step 3:
Add the vegetables and parsley and stir to combine.
Step 4:
Stir the tomato purée into the stock and pour this over the meat and vegetables.
Step 5:
Cover and cook for about 1½ hours at 190°C/gas mark 5.
Step 6:
Meanwhile, make the cobbler. Sift the flour, salt and cayenne pepper into a mixing bowl and rub in the butter. Stir in a little black pepper and the Cheddar.
Step 7:
Beat the egg and milk together and mix into the dry ingredients.
Step 8:
Use your hands to combine the cobbler mixture. After the meat and vegetables are cooked, gently roll out the cobbler mix and cut it into rounds.
Step 9:
Place the rounds on top of the cooked meat and bake for 15–20 minutes at 200°C/gas mark 6, or until the cobbler is well risen and golden on top.
Like The Article? Buy The Book!This article originally came from the book 'Good Home Cooking' at
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