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Slow Cooker Beef Shin, Mushroom and Tomato Cobbler | DadTheFoodie

Slow Cooker Beef Shin, Mushroom and Tomato Cobbler recipe photograph

Instructions

Pat the beef shin dry and toss it with the plain flour, salt and black pepper. Heat the oil in a large frying pan and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker.
Add the onions and carrots to the frying pan and cook for 4 minutes. Stir in the garlic and tomato purée for 1 minute, then pour in the chopped tomatoes and hot beef stock. Scrape up any browned bits from the pan.
Pour the tomato mixture into the slow cooker. Add the Worcestershire sauce, smoked paprika, bay leaves and dried thyme, then stir to combine.
Cover and cook on low for 7 hours 30 minutes. Add the mushrooms, stir gently, cover again and continue cooking on low for 30 minutes, until the beef is very tender.
Make the cobbler topping while the beef cooks. Rub the cold butter into the self-raising flour until it resembles breadcrumbs, then stir in the Cheddar and parsley. Add the milk and mix to make a soft, slightly sticky dough; do not overwork it.
Taste the beef mixture and adjust the seasoning. Drop the cobbler dough into 8 evenly sized spoonfuls over the surface. Cover and cook on high for 45–60 minutes, until the topping is puffed and cooked through in the centre. The total slow cooker time is about 9 hours, including the topping.
Remove the bay leaves and serve the cobbler hot with green vegetables or steamed cabbage.

Equipment needed

Recommended slow-cooker size: 5.5 litre

5.5-litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Swaps and substitutions

Beef shin → Braising steak
Use the same weight and cook until very tender.
Chestnut mushrooms → Closed-cup mushrooms
Slice large mushrooms thickly so they hold their shape.
Mature Cheddar → Red Leicester
This gives the cobbler a slightly sweeter cheese flavour.
Semi-skimmed milk → Whole milk
Either works in the cobbler dough.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate within two hours in a covered container. Keep for up to 3 days. The cobbler topping can soften during storage, but the filling reheats well. Defrost: Defrost frozen portions in the refrigerator overnight. Reheat until piping hot throughout before serving. For the best topping texture, freeze the beef filling separately and make fresh cobbler dough when reheating.
Reheating: Reheat portions in a microwave or in a covered saucepan over a medium-low heat until piping hot throughout. Add a splash of water or stock if the gravy has thickened. Do not reheat more than once.
Leftover ideas: Shred any leftover beef into the gravy and serve it over mashed potato, baked potatoes or buttered noodles. The filling can also be used as a base for a quick beef pie.

Allergen information

Contains gluten, milk and sulphites from the Worcestershire sauce. Check stock, Worcestershire sauce and cheese labels if cooking for someone with an allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 30 min
Cook time: 540 min
Servings: 5

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Ingredients

Recipe serves 5

Adjust servings

Cooking time may not change in direct proportion to serving size.

800 g beef shin, cut into 4 cm pieces
2 tablespoons plain flour
2 tablespoons vegetable oil
2 brown onions, sliced
3 carrots, peeled and cut into thick slices
2 garlic cloves, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
500 ml hot beef stock
1 tablespoon Worcestershire sauce
2 teaspoons sweet smoked paprika
2 bay leaves
250 g chestnut mushrooms, thickly sliced
1 teaspoon dried thyme
1 teaspoon fine salt, plus extra to season
½ teaspoon black pepper, plus extra to season
200 g self-raising flour
50 g cold unsalted butter, cubed
75 g mature Cheddar, grated
2 tablespoons chopped fresh parsley
100 ml semi-skimmed milk

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Slow cooker

Tags: Slow cooker, Beef, Beef shin, Family dinner, Comfort food, Mushrooms, Cobbler, One-pot meal

Slow Cooker Beef Shin, Mushroom and Tomato Cobbler

Name: Slow Cooker Beef Shin, Mushroom and Tomato Cobbler
Prep time: 30 min
Cook time: 540 min
Total time: 570 min
Yield: 5 servings
Ingredients: 800 g beef shin, cut into 4 cm pieces; 2 tablespoons plain flour; 2 tablespoons vegetable oil; 2 brown onions, sliced; 3 carrots, peeled and cut into thick slices; 2 garlic cloves, finely chopped; 2 tablespoons tomato purée; 400 g tin chopped tomatoes; 500 ml hot beef stock; 1 tablespoon Worcestershire sauce; 2 teaspoons sweet smoked paprika; 2 bay leaves; 250 g chestnut mushrooms, thickly sliced; 1 teaspoon dried thyme; 1 teaspoon fine salt, plus extra to season; ½ teaspoon black pepper, plus extra to season; 200 g self-raising flour; 50 g cold unsalted butter, cubed; 75 g mature Cheddar, grated; 2 tablespoons chopped fresh parsley; 100 ml semi-skimmed milk

Tender beef shin cooks slowly with carrots, onion, mushrooms and a rich tomato gravy, then gets finished with a fluffy cheddar and parsley cobbler topping. It is a comforting one-pot family dinner served straight from the slow cooker.

Prep: 30 min
Cook: 9 hrs
Total: 9 hr 30 min
Servings: 5

Equipment

Slow-cooker size: 5.5 litre

5.5-litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Ingredients

800 g beef shin, cut into 4 cm pieces
2 tablespoons plain flour
2 tablespoons vegetable oil
2 brown onions, sliced
3 carrots, peeled and cut into thick slices
2 garlic cloves, finely chopped
2 tablespoons tomato purée
400 g tin chopped tomatoes
500 ml hot beef stock
1 tablespoon Worcestershire sauce
2 teaspoons sweet smoked paprika
2 bay leaves
250 g chestnut mushrooms, thickly sliced
1 teaspoon dried thyme
1 teaspoon fine salt, plus extra to season
½ teaspoon black pepper, plus extra to season
200 g self-raising flour
50 g cold unsalted butter, cubed
75 g mature Cheddar, grated
2 tablespoons chopped fresh parsley
100 ml semi-skimmed milk

Substitutions

Beef shin → Braising steak (Use the same weight and cook until very tender.)
Chestnut mushrooms → Closed-cup mushrooms (Slice large mushrooms thickly so they hold their shape.)
Mature Cheddar → Red Leicester (This gives the cobbler a slightly sweeter cheese flavour.)
Semi-skimmed milk → Whole milk (Either works in the cobbler dough.)

Instructions

Pat the beef shin dry and toss it with the plain flour, salt and black pepper. Heat the oil in a large frying pan and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker.
Add the onions and carrots to the frying pan and cook for 4 minutes. Stir in the garlic and tomato purée for 1 minute, then pour in the chopped tomatoes and hot beef stock. Scrape up any browned bits from the pan.
Pour the tomato mixture into the slow cooker. Add the Worcestershire sauce, smoked paprika, bay leaves and dried thyme, then stir to combine.
Cover and cook on low for 7 hours 30 minutes. Add the mushrooms, stir gently, cover again and continue cooking on low for 30 minutes, until the beef is very tender.
Make the cobbler topping while the beef cooks. Rub the cold butter into the self-raising flour until it resembles breadcrumbs, then stir in the Cheddar and parsley. Add the milk and mix to make a soft, slightly sticky dough; do not overwork it.
Taste the beef mixture and adjust the seasoning. Drop the cobbler dough into 8 evenly sized spoonfuls over the surface. Cover and cook on high for 45–60 minutes, until the topping is puffed and cooked through in the centre. The total slow cooker time is about 9 hours, including the topping.
Remove the bay leaves and serve the cobbler hot with green vegetables or steamed cabbage.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate within two hours in a covered container. Keep for up to 3 days. The cobbler topping can soften during storage, but the filling reheats well. Defrost: Defrost frozen portions in the refrigerator overnight. Reheat until piping hot throughout before serving. For the best topping texture, freeze the beef filling separately and make fresh cobbler dough when reheating.

Reheat portions in a microwave or in a covered saucepan over a medium-low heat until piping hot throughout. Add a splash of water or stock if the gravy has thickened. Do not reheat more than once.

Shred any leftover beef into the gravy and serve it over mashed potato, baked potatoes or buttered noodles. The filling can also be used as a base for a quick beef pie.

Allergen information

Contains gluten, milk and sulphites from the Worcestershire sauce. Check stock, Worcestershire sauce and cheese labels if cooking for someone with an allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Beef Shin, Mushroom and Tomato Cobbler

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Beef Shin, Mushroom and Tomato Cobbler

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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