Cheesy beef & horseradish cobbler

Name: Cheesy beef & horseradish cobbler
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 385 g packs slow cooked beef ragù; 225 g self raising flour; 1 tsp baking powder; 60 g Président Unsalted Butter Block, chilled; 60 g mature Cheddar, coarsely grated; 6 tbsp whole milk; 1 tbsp hot horseradish sauce; 1 egg, beaten

This shortcut take on the British classic uses our pre-prepared beef ragù for a rich, deeply savoury filling, topped with cheesy, dumpling-like scones that soak up every last bit of the sauce. Comfort food at its finest. Tuck into more of our hearty recipes for winter.

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Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins
Plusstanding

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2 x 385g packs slow cooked beef ragù
225g self raising flour
1 tsp baking powder
60g Président Unsalted Butter Block, chilled
60g mature Cheddar, coarsely grated
6 tbsp whole milk
1 tbsp hot horseradish sauce
1 egg, beaten

Preheat the oven to 200ºC, gas mark 6. Empty the packs of beef into a small baking dish (about 1 litre in volume), setting the sauce packets aside. Cover with foil and cook for 15 minutes
Meanwhile, put the fl our, baking powder, a large pinch of salt and some freshly ground black pepper into a mixing bowl. Coarsely grate in the chilled butter, then rub into the flour with your fingertips until it becomes similar to breadcrumbs. Stir in the grated cheese, then add the milk and horseradish sauce and stir together to a clumpy dough.
Tip the dough onto a work surface and knead very lightly for 30 seconds, then pat out to a circle about 2cm thick. Use a 7cm biscuit cutter or a glass to stamp out rounds, rerolling any scraps.
Uncover the meat and drain off the juices into a jug or bowl. Shred the meat with two forks, then stir in the sauce sachets and 6 tbsp of the meat juices, plus 2 tbsp water. Arrange the scones on top and brush lightly with the beaten egg. Bake for 20-25 minutes until golden. Let stand for 5 minutes before serving.

Cook’s tip

Level up
Stir fresh thyme leaves through the buttery dough for extra herby, aromatic flavour and a pretty green-flecked look.

And to drink...

Yalumba Galway Vintage Shiraz, Australia
A smooth and gently spiced red, lifted by ripe mulberry notes that pair excellently with the rich, tender beef.

Typical values per serving when made using specific products in recipe