Recipe: Herb and Horseradish Beef Cobbler

Rating: 4.2 stars based on 2386 reviews

A comforting warm casserole to enjoy on a cold winter’s day Serves 8 portions


    For the casserole:

    • 1 kg (2 pounds) lean stewing steak trimmed and cut into 5 cm (2 inch) pieces
    • 1 pint (570 ml) Guinness
    • 4 large onions - thinly sliced
    • 4 tablespoons vegetable oil
    • 1 tablespoon flour
    • 1 teaspoon mixed spice
    • 1 bay leaf

    For the cobbler

    • 350 g (12 ounces) self-raising flour
    • 75 g (3 ounces) butter or margarine
    • 3 tablespoons creamed horseradish
    • 3 tablespoons fresh, chopped mixed herbs
    • 1 medium egg
    • 100 ml (4 fl oz) milk a little milk


    • Place the meat in a large bowl with the Guinness, onion, 1 tablespoon of the oil and the bay leaf and spices.
    • Mix together well, cover and leave to marinade for 1 - 2 hours.
    • Strain through a sieve reserving the marinade.
    • Heat the remaining oil in a frying pan and brown the beef in batches until sealed and browned. Remove with a slotted spoon and leave to one side.
    • Add the onions to the pan and cook till they are softened.
    • Stir in the flour and then gradually stir in the marinade, stirring continually until the mixture is smooth.
    • Bring this sauce to the boil, add the bay leaf and the beef with its juices.
    • Transfer everything to a casserole, cover and cook at 180 C, gas mark 4 for about one and a quarter hours or until the beef is cooked and tender. While the beef is cooking, make the scone topping
    • Sieve the flour and a pinch of salt together in a bowl then rub in the butter or margarine until the mixture resembles fine breadcrumbs.
    • Stir in the chopped herbs.
    • Mix the horseradish with the egg and stir into the cobbler mixture, adding a little milk as necessary to make a fairly stiff dough.
    • Turn the dough on to a lightly floured board and roll out to 2 cm (¾ inch) thick.
    • Cut into rounds with a 5 cm (2 inch) round, plain cutter. Re-roll the trimmings to make more circles.
    • Turn oven up to 230 C, gas mark 8.
    • Place rounds close together over the surface of the casserole, brush each with a little milk.
    • Place back in the oven and cook uncovered for around 15 minutes until the casserole is bubbling hot and the scones are firm and golden. Serve accompanied by fresh green vegetables Calories per portion 920Fat per portion 42 g


    This template modified by (c) Adrian Teakdesk.