Warming Beef Cobbler

Dedicated to my Great Grandma who passed this recipe onto me when I was a child. It's a firm family favourite with nothing left over.

1. 1

   1. Preheat the oven to 220°C/gas 7.
   
   2. Heat half the oil in a large frying pan. Season 2 tablespoons of flour with salt, freshly ground pepper & the mixed herbs. Lightly coat the pieces of beef in the seasoned flour and fry in batches until golden brown.
   
   3. Transfer the browned beef to a casserole dish.
   
   4. Add the remaining oil to the saucepan, heat through and add in the onion, carrot, & leek. Fry until lightly browned.
   
   5. Remove the browned vegetables and add to the beef in the casserole dish.
   
   6. Add the stock to the saucepan and heat through, scraping the pan to deglaze it.
   
   7. Pour the hot stock into the casserole.
   
   8. Cover and bake in the oven for 1 hour & 45 minutes.
   
   9. To make the cobbler topping, sift the flour and salt into a mixing bowl. Add the baking powder. Rubin the butter to make breadcrumbs then add three-quarters of the grated Cheddar.
   
   10. Mix the beaten eggs & milk together then fold into the flour mixture.
   
   11. Remove the casserole from the oven, adjust the seasoning and thicken with a paste made from the remaining flour and butter (if desired).
   
   12. Roll out and cut the cobbler mixture into 8 equal portions ( they should resemble the shape of a scone )and place on top of the casserole. Top with the remaining Cheddar. Increase the oven temperature to 230ºC/gas 8 and bake for 20-25 minutes or until golden brown.