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Minced beef cobbler

Minced beef cobbler

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A star rating of 3.9 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A hearty yet healthy dish that's perfect for a rainy evening, and it's low-fat too

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal349
fat7g
saturates3g
carbs38g
sugars5g
fibre4g
protein35g
low insalt1g
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Ingredients

  • 500g pack extra-lean beef mince
  • 1 onion , finely chopped
  • 140g baby chestnut mushroom , 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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 3.9 out of 5.47 ratings
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