Organic beef casserole cobbler

Main courses

  • Serves: 4
  • Preparation time: 40 minutes
  • Cooking time: 2 hours and 20 minutes
A delicious organic beef cobbler, served at Stourhead restaurant © NTPL/William Shaw

A delicious organic beef cobbler, served at Stourhead restaurant

Ingredients

Beef casserole:

115g organic beef, diced

115g organic fresh onions

60g organic carrots

60g organic swede

60g chopped tomatoes

1 tbsp tomato puree

1 pint organic beef bouillon / stock

Cobbler topping:

115g self raisng flour

30g organic butter

240ml organic milk

 

Method

  • Fry the diced beef until brown
  • Chop all vegetables into even-sized portions
  • Saute the diced onions,carrots and swede and put them in the casserole dish with the beef
  • Add stock, bay leaves, salt and pepper and cook slowly for 2 hours at 160°C


While the casserole is cooking, make the cobbler.

  • Combine flour and butter into a mixing bowl and rub together until it resembles breadcrumbs
  • Add milk until it makes a soft dough, then roll out and cut to size
  • Remove the casserole from the oven and cover it with the cobbler mix
  • Sprinkle cheese on top and return it to oven at 180°C and cook for a further 15/20 minutes until it looks golden brown