Description
Growing up, some of my fondest food memories revolve around dishes that transformed simple ingredients into something magical. This Cheddar Bay Ground Beef Cobbler captures that same spirit – taking familiar pantry staples and creating a meal that feels both nostalgic and exciting. The genius lies in combining the beloved flavors of Cheddar Bay biscuits with the hearty satisfaction of a traditional cobbler format.
Ingredients
For the Beef Filling:
- 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
For the 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
For Dietary Substitutions: Use ground turkey or plant-based meat alternative for the beef, substitute dairy-free milk and vegan cheese for the topping, or replace all-purpose flour with gluten-free flour blend for celiac-friendly options.
Instructions
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. The key here is getting good browning – those caramelized bits add incredible depth to your final dish.
Add the diced onion, carrots, and celery to the beef. Cook for 5 minutes until the vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This creates the aromatic base that makes the whole dish sing.
Sprinkle the flour over the beef mixture and stir to combine. Gradually pour in the beef broth while stirring constantly to prevent lumps. Add the thyme, rosemary, and season with salt and pepper. Let the mixture simmer for 10 minutes until it thickens slightly. Stir in the frozen peas during the last 2 minutes.
Preheat your oven to 425°F. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and cayenne. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar and parsley, then add the milk and stir just until a soft dough forms – don’t overmix.
If your beef mixture isn’t in an oven-safe dish, transfer it to a greased 9×13 baking dish. Drop spoonfuls of the biscuit dough evenly over the beef mixture, leaving small gaps for steam to escape. Bake for 20-25 minutes until the topping is golden brown and cooked through.
Nutrition
- Calories: 420
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g