Beef Cobbler recipe

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5 min


40 min

Nutrition per portion

Calories 997 kCal 50%
Fat 51g 73%
  -  Saturates 26g 130%

This beef cobbler is topped with homemade dumplings and will warm your soul on a cold evening...

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Our hearty beef cobbler is the epitome of comfort food. Topped with home-made dumplings, this beef cobbler will warm you up nicely on a cold evening and is just the kind of dish you want when you’re feeling under the weather. Made with frozen mince to keep the price down, this beef cobbler is very affordable. Using frozen mince is great when cooking for one as you can use as much or as little as you need and it drastically reduces your food waste. Cooking for one can be tricky, and it’s easy to end up eating convenience food or eating the same thing over and over. We think it’s important to still treat yourself to some good grub when cooking for one, and this beef cobbler is a great way to start. This dish uses a good amount of beef stock and is seasoned with a dash of Worcestershire sauce to give it a rich and meaty flavour while being just salty enough for a nice punch. And it’s packed with vegetables to get some nutrition in there. Enjoy this hearty and warming single serve dish during the cold months – it’s sure to become a favourite in no time.


  • 1tsp sunflower oil
  • 1tbsp chopped onion
  • 125g frozen minced beef
  • 200ml beef stock or water
  • 1tbsp Worcestershire sauce
  • 3tbsp frozen mixed vegetables
  • 1tbsp gravy granules
  • For the dumplings:
  • 100g self-raising flour
  • 30g butter
  • 2tbsp milk


  • Heat the oven to 190°C. Heat the oil in a frying pan and fry the onion for 2 mins.

  • Add the mince and season well, then cook it for 5 mins until nicely browned.

  • Pour in the stock or water, then add the Worcestershire sauce and simmer, covered, for 15 mins.

  • Add the frozen mixed veg and gravy granules. Cook for 1 min, then pour into an ovenproof dish.

  • Tip the flour into a bowl and add a generous pinch of salt. Rub in the butter, then mix in the milk, to form a sticky dough.

  • Roll into 2-3 dumplings and pop on top of the mince. Bake for 20 mins, until the dumplings are cooked through and pale golden.

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