Minced beef cobbler
Dean Edwards is back in the Lorraine Kitchen for the first time this year with his comforting, warming dish of minced beef with a buttery cobbler topping. Not only is it delicious, it's a truly frugal feast that costs very little to make - perfect for January when we're all feeling the holes in our pockets.
(Serves 4)
Ingredients
500g lean beef mince 2 rashers of streaky bacon1 onion, diced2 cloves garlic, crushed2 carrots, diced150g mushrooms1 tsp dried thyme200ml beef stock500ml tomato passata1 tbsp tomato puree1 tbsp Worcester sauce
For the cobbler topping
120g self-raising flour50g unsalted butterA pinch of salt1 tsp dried thyme1 tbsp horseradish sauce1 beaten egg3-4 tbsp milk1 beaten egg, for glazing
Method
Brown the beef mince in a large pan in some oil, remove from the pan and set aside.
Add the bacon, onion, mushrooms, carrot, thyme and garlic to the pan and cook until softened - this will take around 7-8 minutes.
3, Add the stock, passata, tomato puree and Worcester sauce, return the mince to the pan and bring up to a simmer, cooking gently for 20 minutes. Season with salt and pepper.
Sift the flour into a mixing bowl and rub in the butter until it resembles breadcrumbs. Mix in the thyme and salt then stir in the beaten egg and horseradish. Add the milk one tablespoon at a time, mixing until you get a thick batter.
Place the mince mixture in an ovenproof dish then dot 6-8 tablespoons of the batter on top, always making sure they don't touch once another.
Brush the cobbler with some beaten egg then bake in a preheated oven set at 180c / gas mark 4 for 35 minutes or until golden.