Serves 10
80 min
Thane Prince's Gluten-Free Beef Cobbler
Recipe GLPRa79ce667347b04
A hearty British-style beef cobbler with a savory ground beef filling enriched with tomatoes, vegetables, and beef stock, topped with tender gluten-free biscuit rounds studded with red Leicester cheese and fresh herbs. The golden-brown topping sits atop a bubbling, well-seasoned meat filling for the ultimate comfort meal.
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Ingredients
2 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
2 celery stalks, chopped
1 plump garlic clove, minced
500g ground beef
A few sprigs fresh thyme
400g canned tomatoes with juice
150ml beef stock
1 tbsp Worcestershire sauce
A handful of fresh parsley, chopped
225g gluten-free flour
½ tsp gluten-free baking powder
50g butter, chopped
50g red Leicester cheese, grated
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
150ml low-fat plain yogurt
Directions
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes. Add the carrot, celery, and minced garlic, and continue cooking until the vegetables begin to turn golden brown, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Break up the meat with a wooden spoon as it cooks, stirring frequently, until the beef is evenly browned and cooked through (internal temperature of 160F), about 8-10 minutes.
Stir in the fresh thyme sprigs, canned tomatoes with their juice, beef stock, Worcestershire sauce, and handful of parsley. Season to taste with salt and pepper. Reduce the heat to low, cover the pan tightly, and simmer gently for 15 minutes, stirring occasionally.
While the beef mixture simmers, preheat your oven to 400F (200C/gas 6/fan 180C).
Sift the gluten-free flour and baking powder together into a mixing bowl. Add the chopped butter and rub it into the flour between your fingertips until the mixture resembles coarse breadcrumbs. Stir in the grated red Leicester cheese, fresh thyme leaves, and chopped parsley.
Pour the yogurt into the flour mixture and gently fold together with a fork until a soft dough forms. Avoid overworking the dough. Turn the dough out onto a lightly floured surface and knead very gently just until it comes together.
Roll the dough out to approximately ½ inch (1cm) thickness. Using a round cutter or the rim of a glass, cut out 9 circular rounds from the dough.
Transfer the beef filling to an ovenproof baking dish. Arrange the dough rounds casually over the top of the filling, leaving some gaps for steam to escape. Brush the tops of the biscuit rounds lightly with milk.
Place the cobbler in the preheated oven and bake for 20-25 minutes until the topping is risen and golden brown and the filling is bubbling around the edges. Serve hot.
