Beef Cobbler

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the stew, preheat the oven to 180C/350F/Gas 4.

Step 2

Season the flour with salt and pepper. Toss the steak in the flour so each piece is coated.

Step 3

Heat half the oil in a casserole dish and fry the meat in batches until browned all over. Remove from the pan and set to one side.

Step 4

Heat the remaining oil in the same pan and fry the onion and carrots until just coloured.

Step 5

Pour the tomatoes into the pan. Using a wooden spoon, scrape any charred meat and vegetables from the bottom of the pan. Add the stock, bay leaf, peas and sweetcorn and return the beef to the pan.

Step 6

Cover with a lid and cook in the oven for 1½ hours in the preheated oven (alternatively cook on the hob over a very low heat for 1½ hours). Add more liquid during cooking if needed.

Step 7

Meanwhile, sift the flour into a bowl. Add the salt, chopped rosemary and 100 g of the cheese. Slowly add the milk and bring the mixture together. Do not overwork the mixture by mixing it too much as this will toughen the end result.

Step 8

Tip the mixture onto a floured surface and bring together to form a soft dough. Form the dough into a rough circle keeping it quite thick, about 2.5 cm. Cut out eight scone-sized circles. Brush the tops of the scones with beaten egg and sprinkle over the remaining cheese.

Step 9

After 1 1/2 hours, remove the stew from the oven. Stir in the sliced mushrooms. Place the scones on top of the stew. Increase the oven temperature to 220C/425F/Gas 7. Return the stew to the oven and bake, uncovered, for 20-25 minutes until the scones are golden-brown. Serve with a sprinkle of chopped parsley.

Step 10

Tip: Turn the scones over after 15 minutes if they are browning too quickly for taste.

Step 11

Tip: Scones = biscuits if you are in the US