Mary Berry Beef Cobbler

This easy Mary Berry Beef Cobbler is a comforting, hearty meal perfect for chilly evenings. Packed with tender beef and seasonal vegetables, it’s topped with a fluffy, golden cobbler. You can easily customize it with common ingredients you have on hand, making it a simple and nutritious choice for any night!

This Beef Cobbler Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Beef Filling

• 3 tbsp sunflower oil
• 900g (2lb) braising beef, cut into 2cm (¾in) cubes
• 2 large onions, roughly chopped
• 1 tbsp light muscovado sugar
• 150ml (¼ pint) red wine
• 30g (1oz) plain flour
• 300ml (½ pint) cold beef stock
• 2 tbsp freshly chopped thyme
• 1 tbsp Worcestershire sauce
• 350g (12oz) butternut squash, peeled and cubed
• 2–3 tbsp hot horseradish sauce
• 3 tbsp freshly chopped parsley

For the Cobbler Topping

• 175g (6oz) self-raising flour
• 75g (3oz) butter, diced
• 1 tsp baking powder
• For the Egg Wash
• 1 large egg, beaten
• 2–3 tbsp milk

How To Cook Beef Cobbler:

1. Preheat the Oven: Preheat your oven to 160°C/140°C Fan/Gas 3. Prepare a large, deep ovenproof casserole dish (about 30cm/12in wide).
2. Brown the Beef: Heat the sunflower oil in the casserole. Add the braising beef and brown over high heat until golden, working in batches if necessary. Remove the meat with a slotted spoon and set aside.
3. Cook the Onions: Add the chopped onions to the casserole and fry over medium heat until they begin to soften. Sprinkle in the light muscovado sugar and cook until the onions start to brown. Pour in the red wine and boil over high heat until reduced by half.
4. Make the Beef Sauce: In a jug or bowl, measure the plain flour and whisk in the cold beef stock until smooth. Pour this mixture into the casserole with the onions, stirring well. Add the chopped thyme and Worcestershire sauce, then return the beef to the pan. Season generously with salt and black pepper, bring to a boil, cover, and transfer to the oven for about 1¼–1½ hours.
5. Add the Squash: After the initial cooking time, remove the casserole from the oven and stir in the cubed butternut squash. Return to the oven for another 45 minutes, until the beef is tender and the squash is soft.
6. Finish the Beef Filling: Gently stir in the hot horseradish sauce and freshly chopped parsley. Check the seasoning and adjust if needed. Increase the oven temperature to 200°C/Fan 180°C/Gas 6.
7. Prepare the Cobbler Topping: In a bowl, combine the self-raising flour, diced butter, and baking powder. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. In a jug, mix the egg and milk to create an egg wash, then stir most of this mixture into the flour to form a soft dough, reserving some for brushing.
8. Assemble the Cobbler: Roll out the cobbler dough on a floured surface to a round slightly smaller than the casserole. Carefully place it on top of the stew and score into 6–8 wedges. Brush the top with the reserved egg wash.
9. Bake: Bake the cobbler in the oven for about 25 minutes, until the topping is golden and firm. Using a bread knife, cut through the score marks of the cobbler and lift out a wedge with the stew. Serve piping hot with green vegetables.

Recipe Tips

• Brown the Beef Well: Take your time to brown the beef thoroughly. This adds rich flavour to the dish, making it more delicious.
• Use Fresh Herbs: Fresh thyme and parsley enhance the taste of the beef cobbler. If you have other fresh herbs, feel free to add them for extra flavour.
• Adjust Cooking Time: Make sure the beef is tender before adding the butternut squash. If needed, give it more time in the oven.
• Make the Cobbler Topping Soft: When mixing the dough, don’t overwork it. This keeps the topping light and fluffy.
• Season to Taste: Always taste your filling before serving. Adjust the seasoning with salt and pepper to suit your preference.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover beef cobbler in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: You can freeze leftover beef cobbler for up to 3 months. Let it cool completely, then place it in an airtight container or freezer bag. To thaw, put it in the fridge for a few hours or overnight before reheating in the oven until hot.
• Reheating: Reheat leftover beef cobbler in a covered oven-safe dish at 350°F for 10 minutes, or microwave individual portions for 3-5 minutes, stirring halfway, until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 1/2 of the dish)

• Calories: 756 kcal
• Total Fat: 25.9 g
• Saturated Fat: 11.3 g
• Cholesterol: Not available
• Sodium: Not available
• Potassium: Not available
• Total Carbohydrate: 60 g
• Dietary Fiber: 7.8 g
• Sugars: 13.3 g
• Protein: 55.2 g

Try More Mary Berry Recipes:

• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Beef Ragu
• Mary Berry Mini Beef Wellington
• Mary Berry Beef Fillet
• Mary Berry Lemon Pepper Cod