Cheddar Bay Ground Beef Cobbler Recipe: A Hearty Delight for the Family

Ingredients

Main Ingredients

• 1 lb (450 g) ground beef (80% lean)
• 1 cup frozen peas and carrots, thawed
• ½ cup sweet corn kernels (fresh or frozen)

Cheddar‑Bay Topping

• 1 ½ cups all‑purpose flour
• ¼ cup cold unsalted butter, cubed
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ cup milk (whole or 2%)
• 1 ½ teaspoons garlic powder

Sauce & Seasonings

• 2 tablespoons all‑purpose flour (for the sauce)
• 1 cup low‑sodium beef broth
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

Building the Savory Filling

1. Add Vegetables. Toss the peas, carrots, and corn into the browned beef. Stir for 2 minutes, allowing the vegetables to soften slightly while retaining a bit of crunch.
2. Make the Roux. Sprinkle 2 tablespoons of flour over the meat‑vegetable mixture. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
3. Deglaze & Simmer. Gradually whisk in the beef broth, scraping up any browned bits from the pan’s bottom. Bring the mixture to a gentle simmer; it will thicken within 3‑4 minutes. Taste and adjust seasoning with additional salt or pepper if needed.

Assembling & Baking

1. Layer the Filling. Spread the beef‑vegetable sauce evenly in the skillet or transfer to a 9‑inch baking dish if your skillet isn’t oven‑safe.
2. Top with Dough. Drop spoonfuls of the cheddar‑bay dough over the filling, then gently spread with a spatula to create a rustic, uneven crust. This allows steam to escape and ensures a golden‑brown finish.
3. Bake. Place the dish in a preheated 375°F (190°C) oven. Bake for 20‑25 minutes, or until the topping is puffed, deep golden, and a toothpick inserted into the crust comes out clean.