Beef cobbler is a traditional British dish, it works particularly well when served with roasted root vegetables and sweet garden peas.
Preparation time: 40 minutes
Cooking time: 3 hours
For the cobbler dough
- Attach the coarse shredding disc to the food processor, grate the cheese and reserve.
- Attach the knife blade and chop the parsley.
- Add half the cheese, all the flour, butter, mustard and horseradish sauce to the parsley in the food processor bowl.
- Process until it resembles breadcrumbs.
- With the machine running add the eggs.
- Add the milk in a steady stream until a dough is formed.
- Flour your hands and divide the mixture into 8 pieces.
- Roll the pieces into ball shapes and place on a baking tray. Reserve in the fridge.
For the stew
- Attach the thick slicing disc to the food processor.
- Slice the onions, leeks, carrot, celery and garlic.
- Cut the beef into 3cm chunks and roll in some flour.
- Heat the oil in a saucepan.
- Add the floured meat and allow to brown, remove and reserve.
- Heat some more oil in the saucepan.
- Add the onions, leek, carrots, celery, garlic and tomato purée and cook until softened.
- Add the red wine and allow to boil until the wine has reduced by half.
- Turn the temperature down to a gentle simmer.
- Add the meat carefully.
- Slowly add the stock stirring all the time to thicken.
- Pour the stew into an ovenproof dish.
- Chop the herb and add to the mixture.
- Place the reserved cobbler balls on top and cover the pot with a lid or tin foil.
- Cook in a preheated oven at 160°C for 2 hours.
- Remove the lid / tin foil.
- Scatter the remaining cheese (25g) over the top of the cobblers.
- Return to the oven for another 30 minutes until the cheese has turned golden brown.
Chef's tips: When adding the stock you need to add it slowly or the sauce will become lumpy.