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Minced Beef And Potato Cobbler - A Cozy, One-Pan Comfort Classic

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the filling: 2 tablespoons olive oil or butter
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 2 sticks celery, diced (optional but recommended)
  • 2 cloves garlic, minced
  • 750 g minced beef (about 1.6 lb), preferably 10–15% fat
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 bay leaf
  • 2 tablespoons plain flour (all-purpose)
  • 500 ml beef stock (about 2 cups), low sodium if possible
  • 150 g frozen peas (about 1 cup)
  • Salt and freshly ground black pepper, to taste
  • For the potato cobbler topping: 800 g waxy potatoes (about 1.75 lb), peeled
  • 2 tablespoons melted butter or olive oil
  • 50 g grated cheddar or parmesan (optional)
  • 1 teaspoon garlic powder (optional)
  • Fresh thyme leaves or chopped parsley, for finishing
  • Salt and pepper

Method
 

  1. Heat the oven: Preheat to 200°C/400°F. Lightly grease a medium baking dish (about 2–2.5 litres/quarts).
  2. Sauté the vegetables: Warm the oil or butter in a large pan over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened and lightly golden. Add the garlic and cook 1 minute more.
  3. Brown the beef: Increase the heat to medium-high. Add the minced beef, breaking it up with a spoon. Cook until browned and any liquid has mostly evaporated, about 6–8 minutes. Season with a pinch of salt and pepper.
  4. Build flavour: Stir in tomato paste, Worcestershire, thyme, rosemary, and bay leaf. Cook 1–2 minutes to toast the tomato paste slightly.
  5. Thicken the base: Sprinkle in the flour and stir well to coat. Cook 1 minute. Gradually pour in the beef stock, stirring constantly to avoid lumps.
  6. Simmer: Reduce heat to low and let it bubble gently for 10–15 minutes, stirring occasionally, until thickened to a rich, spoon-coating consistency. Adjust seasoning. Remove the bay leaf and stir in the peas.
  7. Prepare the potatoes: While the filling simmers, slice the peeled potatoes into 5–7 mm rounds (about 1/4 inch). Pat dry with a clean towel. Toss with melted butter or oil, a pinch of salt and pepper, and garlic powder if using.
  8. Assemble: Transfer the beef mixture to the baking dish. Arrange potato slices on top, overlapping slightly like roof tiles. If using cheese, sprinkle it over the potatoes.
  9. Bake: Place on the middle rack and bake 30–40 minutes, until the potatoes are tender and golden on the edges and the filling is bubbling around the sides.
  10. Finish and rest: Scatter with fresh thyme or parsley. Let it rest for 5–10 minutes before serving so the juices settle.