Cheesy-topped Beef Cobbler

Serves 3-4
2 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
2 celery sticks, chopped
1 plump garlic clove, crushed
500g fresh beef mince
few sprigs fresh thyme
400g can of tomatoes with juice
150ml/ pint beef stock
1 tbsp Worcestershire sauce
handful of chopped parsley


225g gluten-free flour
tsp gluten-free baking powder
50g butter, chopped
50g Red Leicester, grated
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
150ml low fat natural yogurt

Preparation and cooking times:
Prep 20 – 25 mins. Cook 40-45 mins

Fry the onion in the olive oil until just soft and then add the carrot, celery and garlic to the frying pan any fry until lightly browned.

Add the mince and make sure to break it up well with a wooden spoon. Stir continuously until the meat is browned, being careful it doesn’t stick.

Put the tomatoes, thyme, beef stock, Worcestershire sauce and parsley into the pan, season to taste with salt and pepper and then simmer, covered, for 15 minutes.

In a large mixing bowl, rub the butter into the sifted flour and baking powder. Mix in the grated cheese, herbs and yogurt. Mix until it forms a soft dough and then turn out onto a floured board or work surface and knead gently.

Roll out to about 1cm thick and with a large cookie cutter cut 9 discs.

Remove the meat mixture from the heat and pour it into an ovenproof dish. Arrange the dough discs on top and glaze with milk or beaten egg.

Bake in a preheated oven at 200C/gas 6/fan 180C for 20-25 minutes until the discs have turned golden brown and risen.

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