Beef & ale cobbler

Beef & ale cobbler

A deliciously rich dish and totally irresistible on a cold winter's day.

By , 21 September 2015
Beef & ale cobbler
  • Ready in: 150 mins
  • Serves: 4
  • Price: £1.78 per serving
Nutritional Info
Each 483g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2608KJ 623KCAL
of your reference intake.
Typical energy values per 100g: 540kJ/129kcal.
  • 465g diced casserole beef
  • 2 tbsp oil
  • 1 chopped onion
  • 1 large diced carrot
  • 150g halved button mushrooms
  • 560g Asda Chosen by You Beef and Ale Pour Over Sauce
  • 225g self raising flour
  • 50g chilled, cubed butter
  • 150ml milk
  • 1 tbsp chopped Thyme and parsley
  • Pre-heat the oven to 180C/160C Fan/ Gas 4. Brown the beef in batches in 2 tbsp of oil.

  • Lift out with a slotted spoon and transfer to a casserole dish with the onion, carrots and mushrooms.

  • Pour in the Beef and Ale Pour Over Sauce and mix well. Put the lid on the casserole dish and cook in the oven for 2 hours

  • Prepare the cobbler 15 minutes before the 2 hours are up. Put 225g self raising flour into the bowl and rub in the butter until it resembles breadcrumbs. Add 1 tbsp each of the thyme and parsley. Make a well in the centre and add the milk (reserving 1-2 tbsp for glazing). Combine until it forms a soft dough.

  • Roll out on a lightly floured surface until 5ml thick. Cut out rounds 3-4 cm in diameter.

  • Carefully remove the dish after 2 hours and increase the heat to 200C/180C Fan/ Gas 6. Top the casserole with the rounds and brush with the reserved milk. Return to the oven for a further 25-30 minutes until golden brown on top.