MINCED BEEF COBBLER
A hearty yet healthy dish that's perfect for a rainy evening, and it's low-fat too
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
- Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
Nutrition Facts : Calories 349 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
FIESTA BEEF & CHEESE SKILLET COBBLER
I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Stir in beans, tomatoes, enchilada sauce and cumin; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes to allow flavors to blend, stirring occasionally. Stir in 2 tablespoons cilantro., In a bowl, combine baking mix, 1/2 cup cheese, bacon and remaining cilantro. Add milk and beaten egg; stir just until a soft dough is formed. Spoon over beef mixture., Bake, uncovered, until golden brown, 13-15 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 2-3 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts : Calories 373 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.
BEEF STEW COBBLER
Flavorful beef stew topped by a savory biscuit crust. This one-dish meal will warm you on a chill evening; comfort food at its best ! Despite what looks to be a lengthy ingredient list and instructions, it is really quite simple to do. If you are unable to find a parsnip, you may substitute one potato, a turnip, or even an additional carrot.
Provided by FlemishMinx
Categories Savory Pies
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat oven to 425°F.
- Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes.
- Heat half of the olive oil in a large frying pan.
- Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary.
- Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes.
- Remove vegetables to the baking dish.
- Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish.
- Add the wine and the bay leaf to the baking dish.
- Cover the pan with aluminum foil, and bake for 1 hour 15 minutes.
- A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible).
- Mix in the parsley and 6 oz of the grated cheese.
- In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well.
- At the end of the 1 hr 15 min baking time, remove the baking dish from the oven.
- For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition).
- You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately.
- Top the cobbler topping with the remaining grated cheese.
- Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.
BEEF AND VEGETABLE COBBLER
I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top.
Provided by JESMom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss meat in the flour until coated; reserve leftover flour.
- Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
- Cover and simmer over low heat for 25 minutes.
- Mix egg and milk; set aside 1 Tablespoon.
- Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
- Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
- Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
- Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
- Bake until crust is golden and filling is bubbly, 20-25 minutes.
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5/5 (2)Total Time 55 minsCategory Dinner Ideas For TwoCalories 756 per serving
- Heat the oven to 200°C/180°C fan/gas 6. To make the cobbler topping, put the flour, baking powder and a pinch of salt in a mixing bowl and stir together. Add the unsalted butter then, using your fingertips, rub in until the mixture has a coarse, sandy texture. Mix in 90ml buttermilk and a handful of finely chopped chives, then bring together into a soft, sticky dough.
- Pour the half-batch of stew into a saucepan with the beef stock (the cobbler will soak up a lot of the extra liquid). Gently heat through, then transfer to a 1 litre ovenproof dish and dollop small spoonfuls of the topping haphazardly over the beef. Brush the tops with a little more buttermilk.
- Bake for 35-40 minutes until bubbling and the topping is cooked through. Check after 30 minutes; if it’s browning too much, cover with foil.
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