Beef Cobbler
800g Stewing or Braising Steak
2 Onions
3 Tomatoes
1 Carrot
1 Parsnip
Olive Oil
28g Flour
450ml Beef Stock
Salt & Pepper
Cobbler Topping
180g Self raising Flour
1/2 Teaspoon Mixed Herbs
56g Margarine
125ml Milk
Salt & Pepper
Pre heat oven to 170c or gas 3
Wash and dice the onions, carrot and parsnip. Wash and slice the tomatoes. Put the oil and fry the onions, carrots, parsnips and meat until lightly browned. Layer this with the tomatoes in a casserole dish. Add the flour to the oil and cook for a few minutes then add the stock and season. Bring to the boil to thicken the sauce then pour over the meat. Cover and place in oven for approx 1.5 hours.
Mix the flour, herbs, salt and pepper together then rub in the margarine. Add the milk to the cobbler mixture and mix to a soft dough. Roll out onto a floured board and cut into scone shapes or roll into balls then flatten with your palm. Arrange the cobbler on top of the meat and cook for a further 20/25 minutes until golden brown.
