Right in time for chilly nights, this classic cobbler features tender beef and a hearty scone topping that’s perfect for autumn.
PREP TIME: 25 MINUTES
COOK TIME: 2 HOURS
Serves: 4-6
Ingredients:
- 30ml vegetable oil
- 300g onion
- 600g Rhug Estate stewing steak
- 100g cubed butternut squash
- 250ml Honest Brew Camden Town Pale Ale
- 150g mushrooms
- 2 beef stock cubes
- 30g cornflour
- 250g self-raising flour
- 70g cubed butter
- 1 egg
- Splash of milk
- Salt and pepper
Method:
- Add the oil to a large stock pot over medium heat. Add the onion and cook until soft.
- Next, add the stewing steak sautéing both the onion and meat until each side is coloured.
- Add the butternut squash and mushrooms and stir thoroughly.
- Add the stock cubes, pour in the ale so it covers the meat, and bring to the boil. Then cover the pan and reduce to a simmer for 1.5 hours.
- Add cold water to the cornflour so it dissolves, pour into the pan and stir to thicken the liquid.
- Add a pinch of salt and pepper, stir and spoon into a pie dish.
- For the cobbler top, be sure to preheat the oven at 190°C.
- Add the flour, cold cubed butter, salt and pepper into a bowl and rub the fat through the fingertips until it reaches a breadcrumb consistency.
- In the centre make a well, add the egg, folding the flour into the middle until a dough has formed.
- Flatted the dough onto a flat, floured surface and use a standard 30mm cutter to make 12 scones.
- Place on the top of the meat, brushing with an egg wash or milk to golden.
- Put into the oven for 15 - 20 minutes until the dough has risen to form golden-topped scones.
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