Beef And Mushroom Cobbler Recipes

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BEEF AND MUSHROOM COBBLER



Beef and Mushroom Cobbler image

Adapted from "Minced Beef Cobbler" on BBC Good Food website Feel free to use beef stock; I just used chicken because that's what I had.

Provided by Lauren H-C

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 lb ground beef
1 onion, chopped
salt
pepper
1 lb cremini mushroom, halved
1 tablespoon thyme leaves
2 tablespoons all-purpose flour
1 dash Worcestershire sauce
2 cups chicken stock
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard, softened
2 tablespoons milk
1 tablespoon thyme leaves

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Place a 1-quart capacity au gratin dish or other casserole on a baking sheet and set aside.
  • In a large skillet over medium-high heat, sauté the beef and onion until the beef is no longer pink. Stir frequently to prevent sticking. Season with salt and pepper.
  • Stir in the mushrooms, thyme and 2 tablespoons flour. When the flour is all stirred in, add the Worcestershire sauce and deglaze the pan with the chicken stock, bring mixture to a boil, then simmer 10 minutes, stirring occasionally.
  • Meanwhile, make the dumpling topping by putting the 2/3 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a mixing bowl and rub in the lard. Stir in the milk and thyme. Set aside.
  • When the filling has simmered 10 minutes, transfer it to the au gratin dish and top with rounded tablespoonfuls of topping. Bake in the middle of the oven about 25 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 395.4, Fat 19.9, SaturatedFat 7.6, Cholesterol 62.2, Sodium 570.5, Carbohydrate 31.2, Fiber 2, Sugar 5.1, Protein 23.1

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