Beef & Mushroom Cobbler

15
Ingredients

20m
Prep Time

190m
Cook Time

3h 30m
Ready In

Recipe: #23856

May 27, 2016

Categories: Stewing Beef, Cheese, Cheddar Sunday Dinner, Oven Bake, No Eggs, Flour, more

recipe by:
ImPat

"From one of our supermarkets monthly magazines."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (432.9 g)
Calories 751.1
Total Fat - 47.8 g
Saturated Fat - 20.5 g
Cholesterol - 207.2 mg
Sodium - 818.3 mg
Total Carbohydrate - 28.4 g
Dietary Fiber - 2.2 g
Sugars - 4.8 g
Protein - 45.3 g
Calcium - 286.7 mg
Iron - 4.5 mg
Vitamin C - 2.7 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 150C (130C fan forced)

Step 2

Heat a 16 cup (4L) flameproof casserole dish over high heat.

Step 3

Season beef with salt and pepper.

Step 4

Add oil to the dish and working in batches, add enough beef to cover bottom of dish without crowding and cook, turning occasionally, for 5 minutes or until browned.

Step 5

Use a slotted spoon to transfer beef to a bowl and repeat with remaining beef.

Step 6

Return beef to dish with wine, stirring to scrape-up any browned bits on the bottom of the dish and then add stock, mushrooms, shallots, garlic and thyme to the dish and bring to a simmer.

Step 7

Cover and place in oven and bake for 2 hours and then uncover and bake for a further 30 minutes or until beef is tender and liquid has reduced slightly.

Step 8

Increase oven temperature to 220C (200C fan forced).

Step 9

To make the scones, mix the flour, baking powder, sugar and sea salt flakes in a large bowl and mix the cheese and then add the cream and gently stir just until a moist dough forms.

Step 10

Remove the beef mixture from the oven.

Step 11

Roll the dough into 12 equal-sized balls and arrange over the beef mixture, spacing them evenly and pressing to flatten slightly and brush lightly with extra cream.