VEGETABLE BEEF CASSEROLE
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
MINCED BEEF COBBLER
A hearty yet healthy dish that's perfect for a rainy evening, and it's low-fat too
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
- Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
- Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.
Nutrition Facts : Calories 349 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
WINTER VEGETABLE COBBLER
This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.
Provided by MarieRynr
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees.
- Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
- In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
- Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
- Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.
BEEF AND VEGETABLE COBBLER
I got this off of those free recipe cards they send you to try and get you to order. I had no need to order, as I've got the Zaar :) If you're short on time, substitute refrigerated biscuit dough for the 'homemade' cobbler top.
Provided by JESMom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss meat in the flour until coated; reserve leftover flour.
- Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
- Cover and simmer over low heat for 25 minutes.
- Mix egg and milk; set aside 1 Tablespoon.
- Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
- Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
- Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
- Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
- Bake until crust is golden and filling is bubbly, 20-25 minutes.
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- Heat the oven to 200°C/180°C fan/gas 6. To make the cobbler topping, put the flour, baking powder and a pinch of salt in a mixing bowl and stir together. Add the unsalted butter then, using your fingertips, rub in until the mixture has a coarse, sandy texture. Mix in 90ml buttermilk and a handful of finely chopped chives, then bring together into a soft, sticky dough.
- Pour the half-batch of stew into a saucepan with the beef stock (the cobbler will soak up a lot of the extra liquid). Gently heat through, then transfer to a 1 litre ovenproof dish and dollop small spoonfuls of the topping haphazardly over the beef. Brush the tops with a little more buttermilk.
- Bake for 35-40 minutes until bubbling and the topping is cooked through. Check after 30 minutes; if it’s browning too much, cover with foil.
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