Slow Cooker Beef Shin, Mushroom and Tomato Cobbler

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 5.5 litre

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

• 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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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.