Beef & Mushroom Cobbler

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.

Step 12: Return the dish to the oven and bake for 25 to 30 minutes or until the scones are dark golden brown on top and the filling bubbles.

Step 13: Set aside for 5 minutes to cool before serving.