Go Back
–+ servings
Next-level beef cobbler

Next-Level Beef Cobbler

This Next-Level Beef Cobbler offers comforting flavors with savory beef and a cheesy topping, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 1.5 kg Beef Shin Choose cuts with good marbling
  • 500 ml Stout Can substitute with IPA for a unique twist
  • 2 tbsp Vegetable Oil For browning
  • 2 large Onions Use sweet onions for flavor
  • 3 large Carrots Cut into large chunks
  • 4 tbsp Plain Flour Keep gluten-free option in mind
  • 1 cube Beef Stock Cube
  • 1 tbsp Golden Caster Sugar
  • 2 sprigs Thyme
  • 2 leaves Bay Leaves
For the Cobbler Topping
  • 300 ml Whole Milk Can use dairy-free alternative
  • 1 tbsp Marmite Optional for umami flavor
  • 250 g Self-Raising Flour Can substitute with gluten-free flour
  • 100 g Wholemeal Flour
  • 2 tsp Baking Powder
  • 100 g Cold Unsalted Butter Keep chilled for best results
  • 150 g Mature Cheddar Use high-quality cheese
  • 1 beaten Egg For glazing

Equipment

  • Flameproof casserole dish

Method
 

Step-by-Step Instructions
  1. Marinate the beef shin in stout for up to 24 hours for deeper flavor. Drain and pat dry before cooking.
  2. Preheat your oven to 160°C (140°C fan/gas mark 3). Gather ingredients and equipment.
  3. Heat vegetable oil in a flameproof casserole. Brown the beef shin for about 5-7 minutes until golden.
  4. Add diced onions and carrots, cooking for 6-8 minutes until softened. Sprinkle in flour and stir well.
  5. Return the browned beef to the pot. Pour in the stout and crumble the beef stock cube. Season with salt and pepper.
  6. Add thyme and bay leaves, cover, and let simmer for 2.5 to 3 hours until beef is tender.
  7. Warm milk and optional Marmite. In a bowl, combine flours, baking powder, thyme, and salt. Cut in butter until crumbly.
  8. Stir in milk to form a soft dough. Roll out to 2 cm thick and cut into rounds.
  9. Remove herb bundle from the stew. Spoon mixture into a baking dish and top with the dough rounds. Brush with beaten egg and sprinkle cheese.
  10. Bake for 20-25 minutes until topping is golden brown.
  11. Let cobbler rest for 5 minutes before serving. Sprinkle with extra thyme if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

For extra flavor, marinate beef shin in stout for maximum tenderness. Use high-quality cheese for the best flavor.

Tried this recipe?

Let us know how it was!