575 g (1 1/4 lb) stewing or braising steak, cut into cubes
25 g (1 oz) plain flour
1 teaspoon dried mixed herbs
salt and pepper
1 onion, chopped
3 tablespoons oil
100 g (4 oz) baby carrots
2 parsnips, quartered and sliced
600 ml (1 pint) beef stock
100 g (4 oz) frozen peas
for the topping
225 g (8 oz) self- raising flour
pinch of salt
50 g (2 oz) butter or margarine
1 egg, beaten plus extra to glaze
3 tablespoons milk
1. Toss the meat in a mixture of the flour, herbs and seasoning. Cook in the oil until browned. Transfer to a casserole.
2. Cook the onion in the oil until soft and add to the casserole with the carrots, parsnips and beef stock. Season to taste. Cover and cook in a moderate oven for 2 hours until the meat is cooked. Stir in the peas.
3. Sift the flour and salt into a bowl, rub in the fat until the mixture resembles fine breadcrumbs.
4. Stir in the beaten egg and enough milk to make a soft dough. Roll out on a lightly floured work surface to about 2.5cm/1 in thick. Cut into rounds using a 5 cm/2 in scone cutter.
5. Place the cobblers on top of the meat in the casserole, increase the oven heat and bake for 15 minutes.
If you intend freezing the cooked cobbler, then first line the casserole dish with double-thick cooking foil, making sure there are no cracks or gaps and allowing plenty of overlap round the rim.
Cook the casserole and cobbler in the lined dish, then cool and lightly cover. Freeze until hard. When solid, the cobbler in foil can be removed from the dish, packed in extra foil, labelled and stored.
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