Bacon And Beef Cobbler Recipe

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Servings: 1


  • 1 lrg Onion, sliced
  • 2 med Carrots, sliced
  • 2 stk celery, sliced
  • 75 gm St Ivel Utterly Butterly, (3oz)
  • 30 ml Seasoned flour, (2tbsp)
  • 675 gm Lean diced beef, (1lb)
  • 4 x Rindless rashers of back bacon, diced
  • 4 sm Tomatoes, wiped and sliced
  • 600 ml Beef stock, (1pt)
  • 15 ml Tomato Pure, (1tbsp)
  • 22 gm Self raising flour, (8oz) A healthy pinch of salt
  • 5 ml Baking pwdr, (1tsp)
  • 50 gm St Ivel Utterly Butterly, (2oz)
  • 25 gm Mature Cheddar cheese, grated (1oz)
  • 15 ml Freshly minced, mixed herbs (1tbsp)
  • 150 ml Lowfat milk, (1pt) Fresh parsley to garnish


  1. Preheat oven to 180C / 350F / Gas4
  2. Saute/fry the onion, carrots and celery in St Ivel Utterly Butterly for 3-5 mins till soft. Remove and set aside.
  3. Place seasoned flour in a bowl and toss beef till coated. Add in to the pan and saute/fry for 8-10 mins till browned.
  4. Stir in the bacon and saute/fry for a further 1 minutes. Add in the beef stock and tomato puree and bring to the boil. Return the cooked vegetables to the pan.
  5. Transfer the stew to an ovenproof casserole dish and cook in preheated oven for 1-2 hours. Then increase the temp to 230C / 450F / Gas 8.
  6. For the topping, sift the flour, salt and baking pwdr into a bowl, rub in the St Ivel Utterly Butterly till it resembles fine breadcrumbs.
  7. Stir in the cheese, herbs and sufficient lowfat milk to bind to a dough. Knead, then roll out to 1.5cm (0.75inch) thick and cut out 10 x 5cm (2in)
  8. scones.
  9. Arrange scones around the edge of the dish overlapping slightly then brush with lowfat milk.
  10. Cook in the oven for a further 8-10 mins till golden brown. Garnish with parsley and serve.


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