Beef Cobbler

Updated July 13, 2016
This image courtesy of Mark T. Shapiro

This is one of those simple but comforting one-dish meals made with economical ground beef that everyone loves. I often make the meat base ahead and tuck it away in the freezer, ready to defrost and reheat quickly in the microwave oven while I preheat the oven and make the easy biscuit topping.


Cooking MethodBaking, Microwaving



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free



Taste and TextureCheesy, Herby, Meaty, Savory, Umami

Type of DishCasserole


  • 1 lb (500 g) lean ground beef or veal
  • 1 onion, finely chopped
  • 1 cup (250 mL) sliced mushrooms
  • 1 large garlic clove, minced
  • ½ tsp (2 mL) dried thyme leaves
  • 2 tbsp (25 mL) all-purpose flour
  • 1¼ cups (300 mL) beef stock, divided
  • 2 tbsp (25 mL) tomato paste (see Notes)
  • 1 tbsp (15 mL) Worcestershire sauce
  • Freshly ground black pepper
  • 1 cup (250 mL) frozen peas
  • 1 1/2 cups (375 mL) biscuit mix
  • 3/4 cup (175 mL) shredded Cheddar cheese, divided
  • 6 tbsp (approx. 90 mL) milk
  • 8-cup (2 L) casserole dish with lid


Preheat oven to 400°F (200°C).

Crumble beef into casserole dish. Microwave, uncovered, on High for 5 to 7 minutes, until beef is no longer pink, stirring twice and using a fork to break up meat lumps. Drain off any excess fat in dish.

Add onion, mushrooms, garlic and thyme to beef in casserole dish. Microwave, covered, on High for 3 to 5 minutes or until vegetables are softened.

Place flour in a bowl and blend in 1/3 cup (75 mL) of the stock until smooth. Stir into beef along with remaining stock, tomato paste, Worcestershire sauce, salt, and pepper to taste. Microwave, covered, on High for 4 to 6 minutes or until sauce boils and thickens. Stir in peas.

Crust: In a bowl, combine biscuit mix and half of the cheese. Using a fork, stir in enough milk to make a soft, sticky dough. Turn out onto a lightly floured board and shape into a ball. Pat dough into a circle or square large enough to fit casserole dish.

Place dough on top of warm meat mixture. Sprinkle top with remaining cheese. Bake in preheated oven for 20 to 25 minutes or until top is golden.


What to do with leftover tomato paste once you’ve opened a can? I place tablespoonfuls (15 mL) on a  waxed paper–lined plate, and freeze until solid, then transfer frozen portions to a container and store in the freezer to add to sauces. Tomato paste sold in convenient tubes is also ideal to have on hand. Just measure what you need and return the tube to the fridge for future use.

Micro-Tip: Pastry- or biscuit-topped casseroles, as in this recipe, do not brown or cook properly in the microwave oven and are best baked conventionally in your oven.



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Thank you both. I searched for buttermilk biscuits and found what looks very suitable. It's in the recipe for "Biscuit topped chicken and root vegetable stew". It looks good so I'll give it a try. Thanks again to you guys. Garry

Hey Garry there is a "Buttermilk Biscuit" recipe on this site that is also rated as easy & a favorite on the site. Buttermilk biscuits are a Southern American food staple & the best America has to offer re plain biscuits :D

Hi Garry, Yes, this recipe caught my eye too :) but I'm gonna replace the peas (yuck lol) w/fresh tips of asparagus and hey, in your country I think the closest thing to a biscuit mix there would be a savory scone mix (vs. a sweet one :p). Should provide the same effect & basic flavor of an American biscuit or you can look for a homemade biscuit recipe on this site w/very basic ingredients you could easily find or replicate. Good Luck :D

This recipe sounds very nice however as I'm from Australia I don't know what "biscuit mix" is. As far as I know it's not available here so could someone please tell me how to make something similar. Thank you. Garry


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