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Cheddar Bay Ground Beef Cobbler Recipe

Cheddar Bay Ground Beef Cobbler

A savory ground beef filling simmered in a rich gravy, topped with fluffy, cheesy garlic biscuits. This one-pan meal is a comforting and hearty dinner inspired by the famous Cheddar Bay flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 891
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 1 tbsp olive oil
  • 500 g lean beef mince
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 1 large carrot finely diced
  • 1 celery stick finely diced
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 400 ml beef stock
  • Salt and freshly ground black pepper to taste
For the Cheddar Bay Topping
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 60 g cold unsalted butter cubed
  • 150 g mature Cheddar cheese grated
  • 2 tbsp fresh parsley finely chopped
  • 150 ml milk or buttermilk
For the Garlic Butter Glaze
  • 30 g unsalted butter melted
  • 1 clove garlic crushed

Method
 

  1. Preheat your oven to 200°C (180°C fan).
  2. Heat the olive oil in a large, oven-safe frying pan or casserole dish over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's nicely browned all over. Drain off any excess fat.
  3. Add the chopped onion, carrot, and celery to the pan with the beef. Sauté for another 5 minutes, until the vegetables begin to soften and the onion is translucent. Stir in the crushed garlic and cook for one more minute until fragrant.
  4. Sprinkle the 2 tablespoons of plain flour over the mince and vegetable mixture. Stir well and cook for a minute to cook out the raw flour taste. This step is crucial for thickening the gravy.
  5. Stir in the tomato purée, Worcestershire sauce, and dried thyme. Gradually pour in the beef stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for 10 minutes, allowing the sauce to thicken and the flavours to deepen. Season with salt and pepper to your liking.
  6. While the filling simmers, prepare the biscuit topping. In a large mixing bowl, whisk together the self-raising flour, baking powder, salt, and garlic powder.
  7. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. If you need a refresher on this technique, BBC Good Food has a great guide. Stir in the grated Cheddar and chopped parsley.
  8. Pour in the milk or buttermilk and use a knife to gently mix until a soft, slightly sticky dough forms. I find it’s very important not to overwork the dough, as this will result in tough biscuits. Just mix until it comes together.
  9. Drop spoonfuls of the dough over the simmering beef filling in the pan, leaving a little space between each one as they will expand during baking.
  10. Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the biscuit topping is risen, golden brown, and cooked through.
  11. While the cobbler is baking, mix the melted butter, crushed garlic, and parsley for the glaze. As soon as the cobbler comes out of the oven, brush this garlic butter generously over the hot biscuit topping. Let it rest for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) to help crisp up the biscuit topping.