← Back to Search Results
baking, microwaving American
Beef Cobbler

Photo by: Mark Shapiro
Comments: 4
 

Recipe

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.

Yield: Serves 4

Ingredients

  • 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

Crust:

  • 1 1/2 cups (375 mL) biscuit mix
  • 3/4 cup (175 mL) shredded Cheddar cheese, divided
  • 6 tbsp (approx. 90 mL) milk

Equipment:

  • 8-cup (2 L) casserole dish with lid

Directions

Preheat oven to 400°F (200°C).

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Notes

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.


© 2004 Johanna Burkhard
 

Nutritional Information

Nutrients per serving (% daily value)

604kcal (30%)
313mg (31%)
20mg (33%)
88mcg RAE (3%)
976mg
72mg
40g
12g
4g
47g
107mg (36%)
1038mg (43%)
12g (60%)
28g (43%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • melvicoz

    11.04.11 Flag comment

    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

  • sjwright

    11.03.11 Flag comment

    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

  • sjwright

    11.03.11 Flag comment

    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

  • melvicoz

    11.03.11 Flag comment

    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

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
west-coast-cooking West Coast Cooking
by Greg Atkinson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucid-food Lucid Food
by Louisa Shafia
living-raw-food Living Raw Food
by Sarma Melngailis
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?