Beef Cobbler

Cobbler is the comforting dish of British Sundays: a thick beef ragout topped with soft, risen scones that soak up the sauce – somewhere between a stew and a pie.

The beef ragout

1. Cut the beef leg into cubes, season with salt and pepper and brown all over in hot oil.

2. Add the cubed onion and the sliced carrot and braise for a few minutes.

3. Sprinkle over wheat flour, stir in the tomato purée, pour in meat stock, then cover and braise tender over a low heat.

The scone topping

4. Mix the wheat flour with the baking powder, rub in the cold butter, then bring it together quickly with the milk into a soft dough and cut out small rounds.

5. Arrange the dough rounds on top of the hot ragout, one after another, slightly overlapping.

6. Bake in an oven preheated to 200 °C until golden, until the dough has risen and cooked through.

Tip: Let the rounds overlap a little, for a lovely clustered top.