Savoury Mince Cobbler
The Savoury Mince Cobbler was originally made by folk who could not buy the usual ingredients for their meat puddings, mainly the suet. So they resorted to covering the meat with a scone type mix and baking it instead of the usual method of steaming. Cobblers can also be a sweet dish made with many different fruits and served with a nice ceamy custard.
Savoury Mince Cobbler
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people
Calories per Serving 669
Ingredients
For the Meat Base
- 600 g Minced Beef
- 1 tbls Oil
- 1 large Onion Chopped
- 1 clove Garlic Chopped
- 1 tbls Tomato paste
- 1 tbls Plain flour
- 1 small can Tomatoes
- 1 tsp Worcestershire sauce
- 1 Bay leaf
- 300 mls Stock Fresh, carton or a cube is OK
- 100 g Broad beans I use frozen ones
- 100 g Carrots cut into thin strips
For the Topping
- 90 g Margarine
- 340 g Plain flour
- 3 tsp Baking powder
- 220 mls Whole Milk
- 2 tbls Chives Chopped
- 1 medium egg beaten
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat the oil in a heavy base frying pan and gently fry the onions and garlic for a bout 3 minutes until the onions are soft but not browned.
- Now add the minced beef and cook until the meat is browned, stirring all the time.
- Next stir in the tomato paste, flour, tomatoes, Worcestershire sauce, bay leaf, carrots, beans and the stock. Don't forget to also add the liquid from the tin of tomatoes.
- Simmer for 35 minutes, then season with salt & pepper before adding it to your oven proof casserole dish.
Scone Topping
- Mix the baking powder with the flout then rub in the margarine until the mixture looks a little like fine breadcrumbs.
- Add the chives at this stage and mix to a soft but not sticky dough using the milk. NOTE: You may not need all the milk.
- Knead the dough gently and roll out to about 3cm thick and cut into rounds with a pastry cutter.
- Now arrange then around the top of the meat and brush with the beaten egg.
- Bake in oven at 230ºC/Gas 8 for around 10 - 12 minutes. If you want crispy tops leave the lid off, for soft tops place the lid on.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
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