Welsh Beef and pumpkin cobbler


  1. Pre-heat oven to Gas 4, 180ºC, 350ºF.
  2. Warm some oil in a large ovenproof casserole pot, add the beef, onion and garlic then sizzle until brown.
  3. Now place all the ingredients into the pot – everything except the ingredients for the cobbler of course. Stir well and then place the covered pot in the oven for about 1½ hours.
  4. Now it’s time to make the cobbler. Place the flour, salt, margarine and onion seeds into a bowl and rub the margarine into the flour until it looks like breadcrumbs – add the milk and mix until it binds together.
  5. Now for the fun bit, place the dough on a floured board and flatten with your hand until it is about 2 inches thick – then cut into 8 triangular pieces.
  6. Remove the beef from oven – you can also thicken the gravy at this point by adding 1tsp of gravy granules. Increase the oven temperature to Gas 6, 200°C, 400°F and carefully place the triangular cobblers on top of the beef. Replace in the oven, without the lid, for about 15-20 minutes until the cobblers are browned and have risen.
  7. Serve with creamy mash and seasonal vegetables. It’s a treat.

Recipe Information

Serves 4
Calories 515 kcals
Cooking Time


  • 450g (1lb) lean Welsh Beef braising cubes (braising steak, e.g. chuck, blade or leg)
  • 1tbsp vegetable oil
  • 1 onion, cut into chunks
  • 1 clove garlic, crushed
  • 150ml (¼pt) cider
  • 300ml (½pt) beef stock
  • 225g (8oz) pumpkin or butternut squash, peeled, deseeded and cubed
  • 1tsp gravy granules – optional


  • 225g (8oz) self raising flour
  • Pinch of salt
  • 50g (2oz) margarine
  • 1tsp black onion seeds
  • 100ml approx milk

Nutrition Information

  • Calories 515 kcal
  • Energy 2162kj
  • Fat 21g
  • Saturates 5.1g
  • Salt 2g
  • Iron 4.8g
  • 5-a-day 1