Beef Cobbler

Ingredients

• 1 kg stewing beef, diced
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 onions, chopped
• 3 carrots, chopped
• 600 ml beef stock
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 225 g self-raising flour
• 50 g butter
• 75 g mature Cheddar, grated
• 125 ml milk

Method

1. Heat the oven to 160°C / 140°C fan. Flour the beef and brown in the oil in a casserole. Add the onions and carrots for 5 minutes.
2. Stir in the stock, purée and Worcestershire sauce. Cover and cook in the oven for 2 hours.
3. For the scones, rub the butter into the flour, stir in most of the cheese and the milk to make a soft dough.
4. Turn the oven up to 200°C / 180°C fan. Cut the dough into 8 rounds and sit on top of the stew.
5. Sprinkle with the remaining cheese and bake uncovered for 25 minutes until golden.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.