Recipe of the Week: Beef & Ale Cobber

Right in time for chilly nights, this classic cobbler features tender beef and a hearty scone topping that’s perfect for autumn.

PREP TIME: 25 MINUTES

COOK TIME: 2 HOURS

Serves: 4-6

Ingredients:

Method:

  1. Add the oil to a large stock pot over medium heat. Add the onion and cook until soft.
  2. Next, add the stewing steak sautéing both the onion and meat until each side is coloured.
  3. Add the butternut squash and mushrooms and stir thoroughly.
  4. Add the stock cubes, pour in the ale so it covers the meat, and bring to the boil. Then cover the pan and reduce to a simmer for 1.5 hours.
  5. Add cold water to the cornflour so it dissolves, pour into the pan and stir to thicken the liquid.
  6. Add a pinch of salt and pepper, stir and spoon into a pie dish.
  7. For the cobbler top, be sure to preheat the oven at 190°C.
  8. Add the flour, cold cubed butter, salt and pepper into a bowl and rub the fat through the fingertips until it reaches a breadcrumb consistency.
  9. In the centre make a well, add the egg, folding the flour into the middle until a dough has formed.
  10. Flatted the dough onto a flat, floured surface and use a standard 30mm cutter to make 12 scones.
  11. Place on the top of the meat, brushing with an egg wash or milk to golden.
  12. Put into the oven for 15 - 20 minutes until the dough has risen to form golden-topped scones.

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