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Slow-cooked beef & sweet potato cobbler
Slow-cooked beef & sweet potato cobbler
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
175 minutes
Indulge in this flavorful one-pot dish with plenty of herby, cheesy dumplings to share.
Ingredients:
  • 1 cinnamon stick
  • 60ml (1/4 cup) olive oil
  • 1.8kg gravy beef, excess fat trimmed, cut into 3cm pieces
  • 2 brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 3 tomatoes, coarsely chopped
  • 500ml (2 cups) beef stock
  • 4 dried bay leaves
  • 44.40 gm tomato paste
  • 600g sweet potato (kumara), peeled, cut into 3cm pieces
  • 300g (2 cups) self-raising flour
  • 60g chilled butter, chopped
  • 20.00 ml chopped fresh chives
  • 40.00 ml chopped fresh continental parsley
  • 65g (3/4 cup) coarsely grated cheddar
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • Fresh continental parsley leaves, to serve
Instructions:
  • In a large flameproof casserole dish, heat 2 tablespoons of oil over medium-high heat. Sear one-third of the beef, turning occasionally, for 4-5 minutes until golden brown. Transfer to a plate and repeat with the remaining beef in two more batches, ensuring the dish is reheated between each batch.
  • Heat the remaining oil in the dish until shimmering. Sauté the onion for 4-5 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
  • Combine the beef, tomato, stock, bay leaves, tomato paste, and cinnamon stick in a pot. Bring to a boil, then lower heat and simmer for 1 hour. Next, add the sweet potato and continue to simmer, covered, for 30 minutes until tender. Season to taste with salt and pepper.
  • Begin by adding flour to a bowl, then use your fingertips to rub the butter into the flour until it forms fine breadcrumbs. Mix in the chives, chopped parsley, and 40g (1/2 cup) cheddar. Pour in the milk and egg. Use a round-bladed knife to cut and mix until well combined and the dough starts to come together. Transfer the dough onto a floured surface and press it to a thickness of about 2cm. Cut out 12 discs using a 5cm round pastry cutter.
  • 1. Preheat the oven to 200°C. 2. Place the dumplings around the beef mixture and sprinkle with the remaining cheddar. 3. Bake uncovered for 25-30 minutes until dumplings are golden. 4. Let it sit for 10 minutes for the liquid to absorb slightly. 5. Garnish with parsley leaves before serving.

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