Beef Cobbler

Step 1

Preheat oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.