Beef cobbler recipe

(935 ratings)

This beef cobbler recipe is for a single portion and is easy to make when you have a cosy night in on your own

beef cobbler
(Image credit: Getty Images)
Preparation Time5 mins
Cooking Time40 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories1058 Kcal53%
Fat51 g73%
Saturated Fat24.9 g125%
Sugars13.7 g15%
Protein43.4 g87%
Carbohydrates102.3 g39%

Our beef cobbler is ready in 45 minutes and uses Worcestershire sauce to add lots of flavour despite the short cook time

This hearty dinner for one is perfect when you’re craving comfort food. You can easily scale the recipe up for two or more if you need and the stew could be batch cooked and frozen in portions if you like. Swap in whatever veg you like and if you don’t have stock you can just use water or a small can of chopped tomatoes. 


  • 1 tsp sunflower oil
  • 30g chopped onion
  • 125g frozen minced beef
  • 200ml beef stock or water
  • 1 tbsp Worcestershire sauce
  • 1--g frozen mixed vegetables
  • 1 tbsp gravy granules

For the dumplings:

  • 100g self-raising flour
  • 30g butter
  • 2 tbsp milk




  1. Heat the oven to 190C (170C fan, Gas 5). Heat the oil in a frying pan and fry the onion for 2 minutes.
  2. Add the mince and season well, then cook it for 5 minutes until nicely browned.
  3. Pour in the stock, then add the Worcestershire sauce and simmer, covered, for 15 minutes.
  4. Add the frozen mixed veg and gravy granules. Cook for 1 minute, then pour into an ovenproof dish.
  5. Tip the flour into a bowl and add a generous pinch of salt. Rub in the butter, then mix in the milk, to form a sticky dough.
  6. Roll into 2-3 dumplings and pop on top of the mince. Bake for 20 minutes, until the dumplings are cooked through and pale golden.

Top tip for making our beef cobbler

Alternatively, a tablespoon of fresh rosemary or thyme, very finely chopped would give a delicious herby flavour which will compliment the stew nicely. 

How can I fix a runny beef cobbler?

Adding the gravy granules to your cobbler should be enough to thicken it, but if not, you can add a little extra flour or cornflour before you add the dumplings.

Rather than adding it straight to the sauce (which can go lumpy), syphon 2 tbsp of the sauce into a cup, add 2 tsp flour and mix to form a paste. Add a little more sauce, mix again, then add back to the dish and stir though. The sauce will then thicken more as it bakes.

Why is it called a 'cobbler'?

The charming name is because once cooked, the surface of the dumplings are uneven and mottled - like pavement cobbles.

How many calories are in a beef cobbler?

This recipe makes a single portion and it contains 1058 calories and 24.9g saturated fat. 

Profile picture of Jessica Ransom
Jessica Ransom

“I always have some sort of frozen veg in the freezer as it’s a useful way to ensure I can serve any dinner with some goodness. If you go for the finely diced veg, it’s easy to add a handful to soups, pastas, stews or curries and it only takes a few minutes to cook through.” 

For this recipe you need a small oven-proof dish to finish the cobbler in the oven. We love these enamel tins which are great for crumbles and pies too.

Zenker Enamel Small Pie Dish - View at Amazon

Zenker Enamel Small Pie Dish - View at Amazon

Small, lightweight and easy to clean, this single portion tin is perfect for making this cobbler recipe but it’s also great for crumbles, pies or even macaroni cheese. The tin is also suitable for use on an induction hob and can be put in the freezer too.

For more hearty recipes, try this beef casserole next. You might also like James Martin’s beef stew or our beef pot roast is an excellent alternative to a classic roast beef. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.