Beef Ale & Cheddar Cobbler

Programme

S02

Serves

6

Prep

30 Mins

Cook

3 Hrs

Ready

3.5 Hrs

Tips

Try using different types of vegetables on the top – leeks, carrots and onions will all work well.

Shin, brisket and chuck are all great cuts of meat to use for this dish.

Plain cheddar will work just as well as smoked cheddar if you dont have it.

If you want to make it a little richer, substitute the ale with red wine.

For a quick shortcut you could cook the beef in a pressure cooker for 45 mins.

Ingredients

    For the Beef & Ale Casserole

  • 3 tbsp Vegetable Oil or Beef Dripping
  • 30g Butter
  • 2 Garlic Cloves, Chopped
  • 1 Large Onion, Diced
  • 3 Sticks of Celery, Diced
  • 800g Diced Stewing Steak
  • 40g Plain Flour
  • 100g Tomato Puree
  • 1 ltr Beef Stock (or 1 ltr Water & 4 Stock Cubes)
  • 600ml Amber Ale
  • 20g Cornflour

    • For the Parnsips

  • 600g Parsnips, Peeled & Cut into Wedges
  • 100g Honey or Maple Syrup
  • 20g Rosemary Leaves, Chopped
  • 1 tbsp Olive Oil

    • For the Dumplings

  • 200g Self Raising Flour
  • 100g Butter, Diced
  • 200g Smoked Cheddar, Grated
  • 25g Parsley, Finely Chopped
  • 80ml Cold Water

Directions

  1. In a large casserole pot or frying pan, heat 1 tbsp of the oil or beef dripping and butter over a high heat. Fry the vegetables for 15 mins, stirring frequently until golden, remove from the pan and set aside, return the empty pan to the heat.
  2. Add the rest of the oil or beef dripping to the pan, meanwhile in a separate bowl, mix the flour and the diced beef together before adding to the pan and searing until evenly browned. Add the beef stock and tomato puree, cover and simmer on for 1.5-2hrs.
  3. Meanwhile in a large saucepan, boil enough water to cover the parsnips and blanch them for 4-5 mins, drain and set aside. Once cool, add the honey or maple syrup, rosemary, olive oil and a pinch of sea salt before mixing thoroughly.
  4. In a large mixing bowl, combine all the dumpling ingredients apart from the water and mix together, when combined pour in the cold water a little at a time until a dough is formed. Roll into balls ready to put on the cobbler.
  5. Once the beef is cooked, mix the ale with the cornflour and slowly pour into the casserole while stirring and cook for 5 mins until it thickens. Pour the beef casserole into a large baking tray or if your pan is large enough, leave the casserole in it. Add the parsnips to the tray or pan and then top with the dumplings and cook in the oven, running the S02 programme.
    This will work equally well if the cobbler is assembled and put in the refrigerator the night before.
  6. Serve with mash or roast potatoes and minted peas.