Beef cobbler recipe

This delicious and warming beef cobbler is the perfect pick me up dinner for one, when you want to warm your soul. 

When you're cooking for one it can be hard to motivate yourself, but this is one of the dishes that takes very little effort and reaps all the rewards. You can make it with frozen mince and veg, so it's really easy to shop for, and have all the ingredients on hand without worrying about them going off. And the result is hearty, filling, warming and delicious. Worcestershire sauce is one of the star ingredients here - it adds a depth and bolshiness to the flavour that is unmistakable. Reduce the prep time even more by using frozen chopped onion from a bag - about 2 tbsp.

Ingredients

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

For the dumplings:

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

Method

1. Heat the oven to 190°C/375°F/Gas 5. Heat the oil in a frying pan and fry the onion for 2 mins.
2. Add the mince and season well, then cook it for 5 mins until nicely browned.
3. Pour in the stock or water, then add the Worcestershire sauce and simmer, covered, for 15 mins.
4. Add the frozen mixed veg and gravy granules. Cook for 1 min, 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 mins, until the dumplings are cooked through and pale golden.

Top tip for making beef cobbler

Try mixing some gruyere cheese in with the dumpling mix for a cheesy twist.

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'?

It's because the surface of the dumplings are uneven and mottled - like cobbles.

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