The Blend: Beef Cobbler

Method

1. Preheat oven to 180℃ and lightly grease a ceramic baking dish.
2. Place oil in a large frying pan over medium heat. Add the prepared onion, carrot and celery to the pan and cook, stirring for 3-4 minutes or until softened.
3. Add mushrooms and mince to the pan and cook, stirring for 3-4 minutes or until the mince is mostly cooked.
4. Add the stock, passata, Worcestershire sauce and herbs to the pan. Stir to combine. Reduce heat to low and simmer for 10 minutes for the sauce to reduce and thicken.
5. Season to taste with salt and pepper.
6. Transfer the mixture to the ceramic baking dish.
7. To make the cobbler, place flour, baking powder, mustard powder and salt in a large bowl. Add butter and rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
8. Add the cheese and stir to combine then make a well in the center of the mixture. Add the milk and stir until just combined.
9. Transfer the dough to a lightly floured surface. Knead the dough until it comes together. Place the dough in a bowl and cover with plastic wrap. Allow to rest for 30 minutes.
10. Remove the dough from the bowl and gently roll out to 2cm thickness on a lightly floured surface. Use a scone cutter to cut the dough into rounds.
11. Place the rounds of cobbler dough on top of the prepared mushroom mixture.
12. Place egg in a small bowl and lightly whisk. Use a pastry brush to glaze the top of the cobbler with the egg mixture.
13. Bake for 15-20 minutes or until golden brown.
14. Allow to cool for 5 minutes before serving.