Description
Cheddar Bay Ground Beef Cobbler is a comforting and hearty casserole featuring a savory ground beef and vegetable filling topped with a cheesy, buttery biscuit crust. Inspired by the famous Cheddar Bay Biscuits, this dish combines robust flavors and tender textures, perfect for a satisfying family dinner.
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 Finish
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Prepare the Beef Filling: Preheat your oven to 375°F (190°C) to get it ready for baking. Heat a skillet over medium heat and add oil if desired. Add the ground beef and cook it, breaking it apart, until it turns brown and no longer pink, approximately 5-7 minutes.
- Sauté Aromatics: Stir in the chopped onion and minced garlic into the skillet with the beef. Continue cooking for 3-4 minutes until the onions become soft and translucent, enriching the flavor base.
- Add Vegetables and Seasonings: Mix 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 about 5 minutes to blend all the flavors. Remove the skillet from heat once ready.
- Make the Biscuit Topping: In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and onion powder to create a well combined dry mixture. Cut cold cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized chunks.
- Incorporate Cheese and Milk: Stir the shredded cheddar cheese into the crumbly mixture. Gradually add the milk and mix until a soft dough forms; it should be moist but not sticky.
- Assemble the Cobbler: Spread the prepared beef filling evenly into a 9×9-inch baking dish. Dollop spoonfuls of the biscuit dough over the top of the beef mixture, covering as much surface as possible.
- Bake: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
- Finish and Serve: While the cobbler bakes, combine melted butter with garlic powder and dried parsley. After removing the cobbler from the oven, brush this mixture generously over the hot biscuits for extra flavor and sheen. Let the dish cool slightly before serving to allow flavors to settle.
Notes
- For a juicier filling, do not drain the cooked ground beef completely before adding vegetables and broth.
- You can substitute frozen mixed vegetables with fresh ones if preferred, adjusting cook time accordingly.
- Use cold butter for the biscuit topping to achieve a flaky texture.
- If you don’t have Worcestershire sauce, soy sauce can be a substitute, though it will alter the flavor slightly.
- This dish can be reheated in the oven for best texture retention of the biscuit topping.
- For a spicier kick, add a pinch of cayenne pepper to the beef mixture or biscuit dough.
