Description
This Cheddar Bay Ground Beef Cobbler is a comforting and hearty dish that combines a savory ground beef and vegetable base simmered in a flavorful herb-infused sauce, topped with a cheesy, fluffy cheddar biscuit crust. Perfect for a family dinner, it delivers classic comfort food vibes with a twist on traditional cobbler using ground beef instead of fruit.
Ingredients
Scale
Beef Mixture
- 1 ½ pounds ground beef (80/20 blend works perfectly)
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Cheddar Bay Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 6 tablespoons cold butter, cubed
- 1 ½ cups sharp cheddar cheese, shredded
- ¾ cup whole milk
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Beef Base: Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 6-8 minutes. Achieving good browning ensures depth of flavor through caramelized bits.
- Build the Vegetable Foundation: Add the diced onion, carrots, and celery to the browned beef. Cook for 5 minutes until the vegetables start to soften. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant to create a rich aromatic base.
- Create the Savory Sauce: Sprinkle the flour over the beef mixture and stir to combine. Gradually pour in the beef broth while stirring constantly to avoid lumps. Add the dried thyme, rosemary, and season with salt and pepper to taste. Let the mixture simmer for 10 minutes until it thickens slightly. Stir in the frozen peas during the final 2 minutes of simmering.
- Make the Cheddar Bay Topping: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, garlic powder, and cayenne pepper. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chopped parsley, then add whole milk and mix just until a soft dough forms—avoid overmixing for a tender texture.
- Assemble and Bake: If your beef mixture is not already in an oven-safe dish, transfer it to a greased 9×13 inch baking dish. Drop spoonfuls of the biscuit dough evenly over the beef mixture, leaving small gaps for steam to escape. Bake in the preheated oven for 20-25 minutes until the cheddar topping is golden brown and fully cooked through.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra richness, add a splash of Worcestershire sauce to the beef mixture.
- The topping dough should be handled gently to keep it flaky.
- Leftover cobbler can be refrigerated up to 3 days and reheated in the oven for best results.
- Feel free to add other vegetables like mushrooms or bell peppers for variation.
