Red Wine Beef Cobbler

A hearty dish perfect for the slow cooker and a chilly evening

A delicious hearty dish packed with flavour, the beef becomes tender and juicy, topped with a soft cheesy cobbler. Also packed in lots of veggies to tick off some of your five a day. It is perfect comfort food for a chilly evening requiring a little more effort but most definitely worth it.

You can finish them off in the oven for the last 10-15 mins if you want to crisp them up, I didn't have time so left this part out.

Ingredients

Serves 4

For the stew:

• 1kg stewing or shin beef, chopped into chunks

• 1 white onion, diced

• 4 carrots, diced

• 4 garlic cloves, crushed

• 200ml beef stock

• 120ml red wine

• 250g mushrooms, sliced

For the cobbler:

• 250g sifted self raising flour

• 100g grated cheese (you could use ground walnuts instead!)

• 100g butter cubed

• 2 lightly beaten medium eggs

• 4tbsp milk

Directions

1. Heat a pan with a little oil, fry off the beef and set aside

2. Add the wine and allow to boil for a couple of minutes to burn off the alcohol, add the rest of the ingredients, including the beef, season well and mix

3. Add to the slow cooker and cook for 8 hours on low or 4 hours on high

4. To make the cobbler put the flour and butter in a bowl and rub together with finger tips until it looks like breadcrumbs

5. Add the cheese and the two lightly beaten eggs and mix until it forms a dough. Then gradually add 4 tbsp of milk (if mixture is very wet then add more flour).

6. Roll out the dough leaving it fairly thick then cut out 8-10 rounds using a metal cutter. Place into the slow cooker for the last hour of cooking if on low or 30 mins if on high

7. Optional - to get them crispy finish off in the oven for last 10-15 mins.