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Beef Cobbler Recipe
|Mined beef||1 Pound|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Beef stock/Water||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Diced capsicum||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Scone dough||1 Cup (16 tbs)|
Calories 416 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 10.5 g52.4%
Trans Fat 0.9 g
Cholesterol 91.7 mg
Sodium 778.2 mg32.4%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.5 g10.1%
Sugars 4.6 g
Protein 27 g54.1%
Vitamin A 17.5% Vitamin C 41.8%
Calcium 3.8% Iron 16.8%
*Based on a 2000 Calorie diet
Stir in minced beef and celery, increase heat and cook, stirring occasionally, until juices evaporate and the meat begins to brown.
Add mushrooms and cook for 2 minutes.
Reduce heat, add stock, seasoning and mustard.
Simmer covered for 15 minutes or until liquid evaporates, stir in capsicum and parsley and leave to cool.
Roll Scone Dough out to a rectangle 1/4- inch thick.
Spread cooled meat mixture to within 1/2-inch of the edge of the dough.
Roll up dough, moisten edges with water and press to seal.
Lift onto a greased baking tray, brush with milk and sprinkle with sesame seeds.
Bake in a hot oven for 15 minutes, reduce heat to moderate and bake for a further 15 minutes.
Serve Beef Cobbler hot.