Gluten-free recipe for 3 - 4 people, takes only 40 mins; recipe has olive oil, onion, carrot, celery, garlic clove, beef, thyme, tomato, beef stock, worcestershire sauce, parsley, flour, baking powder, butter, red leicester, thyme leaf, parsley and yogurt.
Thane Prince's gluten-free beef cobbler
Course: Gluten-free
Servings
3 - 4
servings
Prep time
20 mins
Ingredients
- Yogurt: 150ml low fat natural yogurt
- Beef: 500g fresh beef mince
- Garlic Clove: 1 plump garlic clove, crushed
- Olive Oil: 2 tbsp olive oil
- Onion: 1 large onion, chopped
- Tomato: 400g can of tomato with juice
- Carrot: 1 medium carrot, chopped
- Parsley: handful of chopped parsley
- Butter: 50g butter, chopped
- Thyme: few sprigs fresh thyme
- Celery: 2 celery sticks, chopped
- Baking Powder: 1/2 tsp gluten-free baking powder
- Worcestershire Sauce: 1 tbsp Worcestershire sauce
- Flour: 225g gluten-free flour
- Thyme Leaf: 1 tsp fresh thyme leaf
- Beef Stock: 150ml/ 1/4 pint beef stock
- Red Leicester: 50g Red Leicester, grated
Directions
- Put the oil in a frying pan and cook the onion until soft. Add the carrot, celery and garlic and cook until lightly browned. Mix in the mince, breaking it up with a spoon. Cook, stirring often, until the meat is browned. Add the thyme, tomatoes, stock, Worcestershire sauce and parsley, and season to taste. Cover tightly and simmer for 15 minutes. Preheat the oven to 200C/gas 6/fan 180C.
- Sift the flour and baking powder and rub in the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board and knead lightly. Roll to about 1cm/1/2in thick and cut out 9 rounds.
- Tip the mince mixture into an ovenproof dish. Casually arrange the dough circles on top of the mince and brush with egg or milk. Bake for about 20-25 minutes until the topping is risen and golden brown and the filling is bubbling.
