Description
This Cheddar Bay Ground Beef Cobbler is a comforting and hearty meal that combines a savory ground beef and vegetable filling with a cheesy, biscuit topping reminiscent of the famous Cheddar Bay biscuits. Baked until golden brown, this dish is perfect for family dinners or cozy gatherings, offering a delicious blend of flavors and textures all in one dish.
Ingredients
Scale
Beef Filling
- 1 lb (450g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/2 cup beef broth
- 1 can (14 oz) diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Biscuit Topping
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
Topping
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Prepare the Beef Filling: Preheat the oven to 375°F (190°C) to get it ready for baking. Heat a skillet over medium heat and add the ground beef, cooking it until it’s browned and cooked through, about 5 to 7 minutes.
- Cook Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3 to 4 minutes until the onion becomes soft and translucent, which enhances the flavor of the filling.
- Add Vegetables and Seasonings: Stir in the frozen mixed vegetables, beef broth, drained diced tomatoes, Worcestershire sauce, dried thyme, salt, and black pepper. Allow the mixture to simmer gently for 5 minutes so the flavors meld. Then, remove the skillet from heat.
- Make the Biscuit Topping: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cheese and Milk: Stir in the shredded cheddar cheese into the flour mixture. Gradually pour in the milk, mixing just until a soft dough forms. Be careful not to over-mix.
- Assemble the Cobbler: Spread the prepared beef filling evenly in a 9×9-inch baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the beef mixture.
- Bake: Place the assembled cobbler in the preheated oven and bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
- Finish and Serve: While the cobbler bakes, mix melted butter with garlic powder and dried parsley. When the cobbler is done, brush this seasoned butter over the hot biscuit topping for extra flavor and a beautiful finish. Let it cool slightly before serving to allow the filling to set.
Notes
- Ensure to drain the diced tomatoes well to prevent a soggy filling.
- You can substitute frozen mixed vegetables with fresh ones if preferred, adjusting cooking time accordingly.
- For a richer biscuit topping, use buttermilk instead of regular milk.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- This recipe can be made ahead by preparing the filling and biscuit topping separately and assembling just before baking.
