Mustard and horseradish beef cobbler

Mustard and horseradish beef cobbler


  1. Dry fry the mince with the onion in a large pan, with a lid, for 5-7 minutes, or until the meat is browned. Add the carrots and mushrooms and cook for 2 minutes more, then stir in the flour.
  2. Add the stock and wholegrain mustard with horseradish, bring to the boil, then cover and simmer for 15-20 minutes.Season to taste with salt and freshly ground black pepper.
  3. Preheat the oven to 180?C/350?FGas Mark 4. Transfer the mince mixture to an ovenproof dish.
  4. Meanwhile for the cobbler crust, sift the flour into a bowl and season. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the parsley and cheese.Make a well in the centre, then add the milk and gently bring together to make a soft and pliable dough. If it is too dry, add a little more milk.
  5. Roll out the dough on a lightly floured surface to about 5 mm  thick. Cut the dough into about 16 rounds using a 5cm pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough on top of the mince.
  6. Brush with the beaten egg. Cook, uncovered in the oven for 20-25 minutes until well risen and golden. Serve with shredded green cabbage.

Recipe from The English Provender Co.

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This traditional British classic is perfect comfort food for any weather


For the beef:
500g lean minced beef
1 large onion, chopped
2 large carrots, peeled and chopped
250g chestnut mushrooms, halved
1 tablespoon plain flour
600ml hot beef stock
4 tablespoons The English Provender Co.Wholegrain Mustard With Horseradish
For the cobbler:

200g self raising flour
100g butter, diced
2 tablespoons freshly chopped parsley
50g mature Cheddar cheese, grated
6- 8 tablespoons milk
2 tablespoons The English Provender Co.Wholegrain Mustard With Horseradish
1 egg, beaten


Time: 20 mins
Serves: 4
Nutrition: n/a