Minced Steak Cobbler

by Eddie McDonald

Saucy minced beef, topped with a scone-style cobbler dumpling! This is a great recipe with a really old-fashioned flavour that won’t break the bank, using the best ingredients to guarantee a perfect result. Because the beef is minced, you’ll find that a little goes a long, long way - as does your money.


440g Minced Steak
2 tbsp olive oil
1 large onion, finely diced
2 celery sticks, finely diced or sliced
2 medium carrots, finely diced
½ small swede, finely diced
2 cloves garlic, finely diced
1 tin chopped tomatoes
450ml beef stock
2 bay leaves
salt and freshly ground black pepper

For the scones (makes 12)

175g self-raising flour
salt and freshly ground black pepper
1 tsp mustard powder
50g butter
2 tbsp fresh thyme leaves, finely
chopped (alternatively rosemary, parsley or chives, finely chopped)
75-100ml milk

Minced Steak Cobbler


  • Heat oil in your casserole, brown mince well then set aside, reserving any fat. Place all diced veg and garlic in the same pot and cook until soft and turning golden brown.
  • Return mince to the pan with tomatoes, stock, bay leaves, and seasoning. Bring to the boil, then simmer for 60 -75 minutes, stirring occasionally.
  • For the cobbler topping, place flour, seasoning and mustard in a bowl, rub in the butter and mix in the thyme. Add milk to make a stiff dough. Knead lightly and roll to 1cm thick. Cut into 5cm ‘scones’.
  • Brush scones with milk, arrange on top of casserole and cook uncovered in a preheated oven (220°C/Fan 200°C/Gas 7) until golden brown.

Cauliflower CheeseCHEF'S TIP

Because of the cobbler, this dish is best eaten fresh. Let it stand for 5 minutes first, as you would scones! Serve with a side of Cauliflower Cheese

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