Foodie Penpal - Recipe 4 - Beef Casserole with Sage cobbler

This was the perfect recipe to use the sage and oregano from my package and to warm the cockles of our hearts as the temperature has dropped dramatically this weekend.  One problem though was finding Flageolet beans, so I just substituted some dried Haricot (navy) beans from my larder, presoaking them overnight.

A delicious Sunday dinner for everyone.





Beef Casserole with Sage Cobbler (serves 4 to 6)

Ingredients

400g (1.5lbs) Stewing beef, trimmed and cut into bite sized pieces.
1 large onion, finely chopped
600g (1lb 5oz) potatoes, peeled and cut into bite sized pieces.
4 tomatoes, peeled and quartered
1/2 tsp dried oregano
360ml (12 fl oz) beef stock
400g (14oz) can flageolet beans, drained and rinsed (I used Haricot beans)

Sage cobbler topping
175g (6oz) self raising flour
1/2 tsp baking powder
1/2 tsp English mustard powder
25g (1oz) butter, diced
80g (3oz) mature cheddar, finely grated
4 fresh sage leaves, finely chopped (I used dried sage)
1 egg
3 tbsp milk

Preheat the oven to 170C (375F).

For the beef casserole, put beef, onion, potatoes, tomatoes and oregano into a casserole.  Season well and pour over the stock.  Cover and cook in the oven for 2 hours until meat is tender.

Near the end of cooking time make the sage cobbler.  Put flour, baking powder, mustard powder and seasoning into a bowl and mix well.  Rub in butter until mixture resembles fine breadcrumbs.  Stir in the cheddar and sage.

Beat together egg and mile and add most of it to the flour mixture to form a soft dough.  Roll out on a lightly floured surface to 1 cm (1/2inch) thick and cut out rounds with a 5cm (2 inch cutter).  Cover and set aside.

Increase oven temp to 180C (350F).  Stir in the beans.  Top with the scones, overlapping to form a cobbler.  Brush with the remaining egg and milk.  Return to the oven, uncovered and cook for 20-25 minutes until the cobbler is risen and golden brown.