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Beef and vegetable casserole with cobbler top

Beef and vegetable casserole with cobbler top

A traditional classic lunch time offer, with the added benefit of being gluten free. Try adding some horseradish to the cobbler to accompany the Beef.

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Ingredients

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Beef & vegetable casserole:

Parmesan & herb cobbler:

  • Gluten free flour 450.0 g
  • Gluten free baking powder 3.0 g
  • Flora Buttery 2kg 100.0 g
  • Parmesan cheese 50.0 g
  • Low Fat plain yogurt 300.0 g
  • Egg 50.0 g
  • Knorr Professional Mixed Herbs Puree 750g 30.0 g

For the flour mix:

  • Tapioca Flour 100.0 g
  • Rice flour 700.0 g
  • Potato Starch 200.0 g

A traditional classic lunch time offer, with the added benefit of being gluten free. Try adding some horseradish to the cobbler to accompany the Beef.

...

Preparation

  1. Beef & vegetable casserole:

    • Preheat the oven to 150c
    • Make the KNORR Beef Bouillon by adding the paste and the KNORR gravy granules to boiling water.
    • Cut the beef chuck into 15mm cubes.
    • In a suitable casserole pan colour the beef and onions, add the KNORR Professional Garlic Puree and cook for a further 2 minutes. remove from the pan and set aside.
    • Place all vegetables into the pan and sweat for a further 10 minutes stirring occasionally.
    • Return the meat to the pan and combine all ingredients together.
    • Deglaze the pan with the bouillon and bring to a gentle simmer.
    • Cover the pan with a lid and place into a preheated oven at 150c and cook for approximately 1.5 hours or until the meat is tender.
    • Remove the Casserole from the oven and remove the lid.
    • Transfer the casserole to a large gastronom tray and keep warm.

  2. Parmesan & herb cobbler:

    • Sift the gluten free flour and gluten free baking powder into a large bowl. Add theFLORA Butteryto the flour mix and rub together until it resembles fine bread crumbs.
    • Mix in the KNORR Professional Mixed Herbs Puree, parmesan and low fat yoghurt. Mix until a dough is formed.
    • On a floured surface roll out the dough and cut into discs approximately 5cm wide and 1cm thick.
    • Place the discs on top of the casserole, and brush with a beaten egg.
    • Increase the heat in the oven to 180c. Return the casserole to the oven and cook for a further 25-30 min till the cobbler is golden brown.

  3. For the flour mix:

    • Mix all the flours together thoroughly or place into a food precessor and pulse until mixed.
    • Store in an air tight container.

    Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.

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