I have also made this in my slow cooker



Beef Cobbler.

750gm stewing steak
seasoned flour
2 tbs vegetable oil
1 lge onion peeled and sliced
2 carrots peeled and chopped
2 tomatoes peeled and chopped
1 beef stock cube, dissolved in 2 cups of boiling water
freshly ground black pepper
Cobbler topping:
185gm self raising flour
pinch of salt
pinch of mixed herbs
1.5 tbs margarine
5 tbs milk
parsley sprigs for garnish
Method:
1.Pre-heat oven to 180o C
2. Remove gristle from meat, cut into cubes, toss in flour
3. Heat oil in frying pan and fry meat quickly until brown on all sides, transfer meat to casserole.
4.Fry onions, carrots, tomatoes and place in casserole.
5.Pour your stock into frying pan, scrape bottom and bring to boil.
6.Season, pour over the contents of the casserole, cover and cook in pre-heated oven for 2.5 hours.
7.To make cobbler topping, sieve SR flour and pinch of salt into a mixing bowl, stir in herbs and rub in margarine until mixture resembles fine breadcrumbs.
8.Mix in milk to form soft dough, turn mixture onto floured board, knead lightly and roll out to 1cm tick, use scone cutter to cut out rounds.
9.Uncover casserole , place scone rounds on top and brush with milk.
10.Increase oven temperature to 200o, place uncovered casserole in oven and cook for further 15 minutes or until scones on top are cooked.
Serve directly from casserole garnished with parsley.