A simple mince beef and onion filling topped with Cobblers (cheesy scones) make this savoury mince cobbler a delicious and economical family dinner.
What is a (food) cobbler?
A cobbler in food terms is the name of a dish which has a sweet or savoury filling topped with scones or dumplings and it is said to have originated in the British American colonies. English settlers unable to make traditional suet puddings due to lack of European ingredients and cooking equipment, instead covered a stewed filling with a layer of uncooked plain scones (biscuits) or dumplings, fitted together to cover the top.
The origin of the name cobbler is uncertain but it may be due to the topping having the visual appearance of a ‘cobbled’ stone pathway rather than the ‘smooth’ paving of a rolled out pastry topping.
Cobblers evolved to take different forms and in the UK, a scone-topped cobbler has become the most common. It is found in both sweet and savoury versions and sometimes with just a simple ring of cobbles around the edge, rather than a complete layer.
As a Brit my cobblers have always been made with a scone mixture. When making savoury cobblers I will usually add some herbs, (soft leaf herbs such as parsley or chives or some dried herbs) or cheese as in this recipe here.
A cheap and easy family meal
- Cheap and cheerful
- Family Favourite
- Freezer friendly
- Easy
This savoury mince dish is one that I used to make a lot especially when money was tight. Somehow it slipped off my list of regular dishes until I made it again a couple of weeks ago.
As soon as I made it again, I knew it was ideal for Recipes Made Easy, because its about as simple as it gets. Yet is incredibly tasty. Much easier than a pie but with that same degree of filling comfort food.
I don't know if it is just the fun name but kids seem to like this dish too.
Most of the ingredients you need to make the filling apart from the mince you will likely to already have at home and the same goes for the cobbler topping.
To keep time in the kitchen down to a minimum I always get the beef filling cooking first then make the cobbler topping. By the time they are made the meat is cooked so its just a matter of putting it into the oven to bake the topping.
Top Tip
The cobbler is similar to a scone. The trick to getting a light and fluffy cobbler is to just knead the dough sufficiently to bring the ingredients together. If you overwork the dough the cobblers will become tough.
You can roll out the dough and cut out with round discs with a cookie cutter if you wish but I find it is easiest just to shape into a ball then flatten into a disc 2cm (1in) thick with your hands before cutting into wedges
Left overs
Can be reheated and served the next day. Unlike the pastry on a pie I find that the cobbler topping reheats well in the microwave.
How to Freeze
The cobbler can be frozen before or after baking. Defrost fully before baking or reheating.
Serving suggestion
Serve with fresh vegetables such as carrots, peas, beans sugar snap peas or sweetcorn. For bigger appetites add some potatoes, mash goes really well.
More mince beef recipes made easy
- Spicy beef tacos
- Really easy beef and tomato pie
- Savoury mince and green beans
- Spicy Mexican soup
- Easy chilli
- Bolognese sauce
How to make savoury mince cobbler step by step
Cook the onion, add the mince beef. Cook the beef until browned then sprinkle in the flour. Stir in the stock and flavourings and cook. Rub the butter into the flour and add the cheese. Add enough milk to bring together to form a soft dough. Form into a ball and flatten then cut into wedges. Arrange the wedges on top of the savoury mince in an oven proof dish. Sprinkle with remaining cheese and bake.
Savoury Mince Cobbler
Equipment
- shallow baking dish
Ingredients
Savoury mince
- 2 teaspoon olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 500 g minced beef
- 2 tablespoon plain flour
- 300 ml beef stock
- 1 tablespoon tomato puree
- 1 teaspoon dried mixed herbs
- 1 teaspoon Worcesteshire sauce (optional)
Cobbler topping
- 175 g self-raising flour
- 50 g butter cut into cubes
- 50 g cheddar cheese finely grated
- 5 tablespoon milk
Instructions
To make the savoury mince filling
- Heat 2tsp oil in a frying pan and gently fry 1 chopped onion until softened and begining to colour. Add 2 chopped garlic cloves and cook for another minute or two.
- Add 500g (1lb2oz) minced beef and cook over a medium high heat until browned, breaking up the mince with the side of the spoon as it cooks.
- Sprinkle over 2tbsp flour and stir in, then add 300ml (½pint) stock and bring to a simmer stirring. Add 1 tablespoon tomato puree and 1 teaspoon herbs. Sprinkle with Worchestershire sauce if using and cook gently while preparing the topping, stopping to stir occasionally.
To make the Cobbler
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 175g (6oz) flour in a bowl and add 50g (oz)butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir 50g (2oz) cheese leaving a little to sprinkle on top and add enough milk (about 5 tbsp) to bring the mixture together to form a soft dough.
- On a lightly floured work surface form the dough into a ball then flatten with your hand into a circle until about 2cm (1in) thick. Cut into 8 wedges.
To complete
- Pour the mince mixture into an oven proof dish and arrange the cobblers on top. Sprinkle with the reserved cheese. Bake for 20 minutes until the cobblers have risen and are golden.
Stephanie Carr says
If you are veggie, substitite the 500g of minced beef with quorn mince, easily obtainable (usually frozen) from most supermarkets.
Jacqueline Bellefontaine says
Thank you for the 5 star rating. As you say as with most mince recipes if you prefer you can use a veggie substitute. Glad you enjoyed it.
Alan says
It's years and years since I had cobblers with mince, I normally go for dumplings - I think it was either school or possibly a works canteen in a very early job I had. It's in the oven as I type but had to leave a thanks to you as it cooks. I'm really looking forward to this meal!
Jacqueline Bellefontaine says
I really hope you enjoyed hte meal you were looking forward to. I think i prefer cobblers to dumplings, but then again I do rather like both.
Ivoor says
The cobblers are lovely. Tweaked them a little by adding half teaspoon mixed herbs and a tablespoon of onion granules. Super light and delicious.
Jacqueline Bellefontaine says
Thank you I like the fact that you can tweak and vary the recipes by adding extra flavours to the cobblers. Have you tried some wholegrain mustard? Also dleicous!
Anne says
Made this tonight. Very well received. I had forgotten all about cobblers. Think I’ll make an apple one tomorrow!
Jacqueline Bellefontaine says
Really pleased you liked it funny how we can forget dishes. You mentioned Apple cobbler which reminds me I must share a recipe for a sweet cobbler too. Meanwhile can I come to yours for dessert? Thank you for leaving a comment always lovely to get feedback If ever you have a moment to rate the recipe too that would be fab as it lets google know you liked it and that helps it get seen by more people.
Julie says
Hi, could I please have you recommendation for which herb(s) and quantities to add to the cobbler in place of the cheese, as I need to make dairy free... thanks
Jacqueline Bellefontaine says
Chopped fresh parsley is nice I would use a handful of fresh leaves chopped. 1 tablespoon of fresh thyme leaves or rosemary would also be good or if you prefer to use dried I would add about 1 teaspoon. Oregano or dried mixed herbs would also be good again about 1 teapsoon. To be honest which and how much you add is down to your personal tastes. Dill and sgae might also be quite nice although I personally would not use fresh coriander. Start with the one you like the sound of most and go from there. Hope this helps. Jacqui
Sam N says
Just made this. Nice easy to follow recipe.
I have only 3 words to leave your readers....YUM YUM YUM.
Thank you Jaqueline.
Jacqueline Bellefontaine says
I'm so pleased you like it. It really is surprisingly yummy for such a simple dish. Im going to add it to menu again this week.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a perfect comfort meal that will suit everybody 🙂
Nic | Nic's Adventures & Bakes
Joanna says
This looks like the perfect autumn comfort food. I am making a lot of dumplings at the moment but I've never made a cobbler - it looks fantastic!
Jacqueline Bellefontaine says
They are similar to dumplings but I think nicer because of the crusty outside.
Beth Sachs says
Proper comfort food for this time of year!
Jacqueline Bellefontaine says
Yes indeed!
Veronica says
This looks so yummy - perfect for the colder weather. I often made cobblers when my kiddies were younger, but I haven't made one for years. I'd forgotten how delicious they are. Definitely going to try this recipe soon.
Jacqueline Bellefontaine says
I think we all forget great dishes from time to time then its a pleasant surprise when we remember them again!
Sharon says
My grandmother taught me to make this many years ago. I myself have a large family and this is one of those meals which can make a little go a long way. You can also add vegetables to the mince and add a little more liquid to make a gravy. Mustard is also lovely in the cobbler
Jacqueline Bellefontaine says
How lovely that you learnt to cook some recipes from your grandmother - precious memories! I agree this recipe does make a little go a long way and can be stretched even further with the addition of veggies in the mixture I'm glad you liked the recipe .
Cat | Curly's Cooking says
This looks so comforting and delicious. I love these kind of recipes when the weather is getting colder. Haven't made a cobbler though and it looks great.
Jacqueline Bellefontaine says
I think they are great and so easy i wish I remembered to make them more often than I do.
Pam says
I made this today and we loved it. Gave it 10 out of 10. Thank you for a great recipe.
Jacqueline Bellefontaine says
WOw fabulous news so pleased you liked it that much Can't ask for more 🙂
Helen - Cooking with my kids says
This looks delicious. I've never had a savoury cobbler before, but this looks perfect for this time of year.
Jacqueline Bellefontaine says
It is perfect for this time of the year. they are similar to dumplings but crisp on the outside. I much prefer them myself.
Jhuls @ The Not So Creative Cook says
This looks so tasty, Jacqui! I am drooling! Thanks for hosting #CookBlogShare this week and for sharing this lovely dish!
Jacqueline Bellefontaine says
Thank you Jhuls its a pleasure as always.
Chloe Edges says
Oooh I've been meaning to make a cobbler for ages, I live the contrast of textures! Thanks for the reminder they exist!
Jacqueline Bellefontaine says
Yes, you are right its the contrast in texture which makes them so good. Much better than dumplings!
Corina Blum says
I'm not sure why but I've never actually made a savoury cobbler. It's definitely something that should change especially now that we are eating more comfort food meals!
Jacqueline Bellefontaine says
Try it Corina you will not be disappointed and this one is so quick and easy.