Minced Beef Cobbler

Another dish with savoury mince beef.............not quite a pie but with a scone topping it's a Minced Beef Cobbler. I guess you could also call it one-pot wonder considering it could have been any other savoury mince beef with a variety of toppings like mashed potato, a traditional shortcrust meat pie but it's the "cobblers" ... the scone topping that makes the difference.

I was wondering what else to make this evening with the rest of mince beef I had bought so seeing that I had already made a Savoury Mince with Pan-fried Potatoes for lunch. I was inspired to continue on with my tweaked beef mince series..... something along the lines of making a pie but not quite a pie.

I've usually made this cobbler with cubes of beef rather than mince beef and carrots but for this recipe I've used some more of those lovely fresh shitake mushrooms and added a mixture of two cheeses to the scones. 

Minced Beef Cobbler

300 g minced beef

1 medium onion, chopped roughly

2 cloves garlic, chopped finely

6 sundried tomatoes, sliced thinly

8 fresh shitake mushrooms, sliced thinly

1 tbsp light soy sauce

1 tbsp worcester sauce

3/4 cup tomato puree

1/2 cup red wine

1/2 cup water

1/2 tsp dried oregano

salt and pepper to taste

1 1/2 cup plain flour, sifted

1/2 tsp bicarbonate of soda

1/3 cup mozzarella cheese

2 tbsp parmesan cheese

50 g butter

1/2 cup milk

1. In a saucepan heat oil and saute the onions and garlic. Add the mince beef and stir. Add the light soy sauce, oregano, worcester sauce and pepper and stir until the meat has browned. Add the fresh shitake mushrooms and sundried tomatoes. Add the tomato puree, wine and water and stir until combined. Add salt and pepper to taste. Simmer, covered for about 10-15 mins until the tomatoes has soften and the meat has cooked. Remove from heat and set aside in a casserole dish.

2. In a mixing bowl, add the flour and bicarbonate of soda and butter. Rub in the butter and add the parmesan and mozzarella cheeses. Combine and add the milk. Add extra milk or flour until the a soft dough forms.

3. Roll the dough into a ball. Pinch 1 inch roughly shaped balls and place on top of the mince meat. Arrange the dough balls allowing room for it to expand. Bake in a preheated oven for about 15 mins or until the scones are golden. 

Buttery Butter Chicken

This has to be the final coriander infused recipe for the month....using up my last few stalks of my coriander. I've tried my hand for tonight's Indian inspired dinner a Buttery Butter Chicken and I'm went all out with the spices, even bringing out the mortal and pestle to grind them!!


The first time I had Butter Chicken was actually at a friend's Indian restaurant and it made a lasting impression...creamy rich tomato, spicy and oh so buttery. I just had to try and make this myself...

Coriander Beef Casserole

Another part of the Coriander Trilogy!! ....Coriander Beef Casserole for dinner tonight. I won't be buying a big bunch of coriander anytime soon...well not too soon. 


So far I've been cooking pork, chicken and now it's time for beef cooked with coriander. Now I've always found that coriander really brings out a citrus taste to beef, especially if it's been simmering in a pot for over an hour. The flavour just infuses itself onto the beef and even more so when you add just a hint of licorice with a bit of star anise. Top that off with some red wine and you have real comfort food...

Coriander Beef Casserole


450 g beef, sliced thinly into strips
5 tomatoes, chopped roughly
1/2 cup fresh coriander, chopped roughly
2 medium carrots, peeled, chopped roughly
1 medium red onion, chopped roughly
1 star anise
2 cloves garlic, chopped
1 tbsp worcestor sauce
2 tbsp light soy sauce
1/2 tsp cracked black pepper
1 tbsp plain flour
1/2 cup red wine
1 cup beef stock
1/2 cup water
salt to taste


1. In a bowl, add the beef, soy sauce, worcestor sauce, pepper and flour. Combine well and leave for about 30 mins.
2. Heat oil in a saucepan and saute the onions and garlic. Add the beef and cook until browned. Add the tomatoes, star anise, coriander and carrots and stir. Stir in the wine, water and beef stock and bring to the boil. Cover and simmer for 50 mins. You can check the liquid level and add water if necessary.
3. Simmer for a further 15 - 25 mins or until the beef is tender. Remove the lid and cook until the sauce has thicken. Add salt to taste. Garnish with coriander and serve with rice or pasta. You can even try serving it with Polenta too (use the Polenta Crusted Moussaka recipe for the polenta)