Beef Cobbler

Name: Beef Cobbler
Yield: Serves 4
Cuisine: American
Ingredients: handful of walnuts, or 4-5 pickled walnuts; 1 teaspoon salt; 150 ml (5 fl oz) brown ale; 500 g (18 oz) self-raising flour (You can use plain flour if you prefer, in which case you’ll need to add ½ teaspoon baking powder); 40 g (1½ oz) seasoned flour; 225 g (8 oz) carrots, sliced; 110 g (4 oz) butter; 1 egg, beaten; 1 kg (2¼ lb) stewing beef; 150 ml (5 fl oz) milk; 700 ml (1¼ pints) brown stock; 50 g (2 oz) celery, chopped; 2 eggs; 1 onion, sliced; 110 g (4 oz) sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

A cobbler is a dish that is topped with scone dough. It is now used extensively in America, both for sweet and savoury cobblers and it was a dish that probably would have gone out with the Pilgrim Fathers. It’s one that was rather a loss to us in this country, where it is now relatively uncommon.

Ingredients

1 kg (2¼ lb) stewing beef
40 g (1½

Americas
United States

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Mix all the scone ingredients, except the beaten egg, to make a smooth dough, adding your liquid rather circumspectly so that the dough doesn’t become too liquid.

Cut the meat into cubes and toss in the seasoned flour. In a he