• Prep Time: 25 minutes
  • Cooking Time: 40 minutes
  • Serves: 8

Beef Cobbler

  • Recipe Submitted by on

 Ingredients List

  • 3 cups leftover beef from prime rib, steak or roast, cubed
  • 1/2 cup carrots peeled and sliced
  • 1/2 cup celery diced
  • 1/2 cup onion diced
  • 1/2 cup leeks green top removed, diced
  • 2 cloves garlic minced
  • 1/2 red bell pepper chopped
  • 1 cup frozen peas
  • 1/4 cup unsalted butter
  • 1/3 cup UNBLEACHED flour
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/2 tsp. liquid smoke
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 16 oz. container beef broth
  • fresh thyme leaves for garnish, as desired
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 1/2 tsp. garlic powder
  • 1 tsp. pink Himalayan sea salt
  • 2/3 tsp. black pepper
  • 2/3 tsp. dried thyme
  • 1 tbsp. dried parsley
  • 3 cups UNLBLEACHED all-purpose flour
  • 1/2 cup fresh, snipped chives
  • 1 1/3 to 1 1/2 cups 2 % cold milk as needed


In a Dutch oven, melt butter over low to medium heat.
Add carrots, celery, bell pepper, garlic, onion and leeks.
Sauté until tender, about 10 minutes or when carrots are about fork tender.
Add peas and stir to combine.
Sprinkle flour over top of veggies and stir to combine.
Cook another 2 minutes.
Add beef broth or stock, thyme, marjoram, liquid smoke, salt and pepper and slowly until incorporated.
Cook until thickened—about 5 minutes.
Stir in beef.
Grease an 8x12” glass baking dish.
Pour beef mixture into prepared dish.
Top with dollops of biscuit dough.
Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown.
Garnish with fresh thyme before serving.

In a large bowl, combine flour, garlic powder, salt, pepper, thyme, parsley, chives, cheese and milk.
Stir just until combined.
Dollop biscuit dough with a large spoon or cookie scoop on top of the beef mixture.
Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown.

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