Beef & ale cobbler

Beef & ale cobbler

4  out of 1
Date February 3, 2019
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didavis A rich dish to serve on a cold winter's day
Posted In Beef Recipes


  • Pre-heat the oven to 180C/160C Fan/ Gas 4. Brown the beef in batches in 2 tbsp of oil.

  • Lift out with a slotted spoon and transfer to a casserole dish with the onion, carrots and mushrooms.

  • Pour in the Beef and Ale Pour Over Sauce and mix well. Put the lid on the casserole dish and cook in the oven for 2 hours

  • Prepare the cobbler 15 minutes before the 2 hours are up. Put 225g self raising flour into the bowl and rub in the butter until it resembles breadcrumbs. Add 1 tbsp each of the thyme and parsley. Make a well in the centre and add the milk (reserving 1-2 tbsp for glazing). Combine until it forms a soft dough.

  • Roll out on a lightly floured surface until 5ml thick. Cut out rounds 3-4 cm in diameter.

  • Carefully remove the dish after 2 hours and increase the heat to 200C/180C Fan/ Gas 6. Top the casserole with the rounds and brush with the reserved milk. Return to the oven for a further 25-30 minutes until golden brown on top.


  • 465g diced casserole beef
  • 2 tbsp oil
  • 1 chopped onion
  • 1 large diced carrot
  • 150g halved button mushrooms
  • 560g Beef and Ale Pour Over Sauce*
  • 225g self raising flour
  • 50g chilled (cubed butter)
  • 150ml milk
  • 1 tbsp Mixed herbs
  • *Can get this from basicly any supermarket.
  • PREP 25 min
  • COOK 2 h 30 min
  • READY IN 3 h
  • YIELD n/k
  • DIFFICULTY Moderate
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