Valentine’s inspired Cobbler

ANOTHER perfect treat to spoil your other half or family with this Valentines! The scone element makes this dish really fun and relaxing to put together as well as making it a show-stopper of a dish too!

●●Ingredients:

● 300ml Guinness

● 600g your favourite Lean Beef, diced

● 30g Butter

● 1 Large onion chopped

● 1 Garlic Clove

● 150g Button mushrooms

● 100g Spinach

● 1 tbsp Plain Flour

● 1 Beef Stock Cube

● 200ml Vegetable water (stock)

● Salt and pepper to taste

● Cheese topped scones:

● 250g Plain Flour

● 2 tsp Baking Powder

● A pinch of salt

● 50g Butter

● 75g Cheddar Cheese

● 100ml Milk

● 1 Egg

●●Recipe:

You will need a 10” x 7” heatproof dish. Pre-heat oven to 150oc. Marinate the beef in the Guinness for a few hours or overnight in a refrigerator.

In a large frying pan melt the butter. Sauté the onion and garlic for five minutes, do not allow to brown. Halve the button mushrooms and add to the pan tossing in the butter and garlic.

Chop the spinach and add to the pan, sauté for a further five minutes. Add the diced beef to the pan (setting aside the Guinness marinade), cook on a low heat for five minutes stirring continuously.

Add the flour and stock cube and mix, coating the beef. Stir for a further two minutes. Gradually add the Guinness and vegetable stock stirring continuously, simmer for ten minutes.

To make the scone topping: With cold hands rub the flour, baking powder, salt and butter together to resemble fine breadcrumbs, add the cheddar cheese and stir. In a separate bowl whisk together the egg and milk, set aside a little for an egg wash, gradually add the rest to the dry mixture to form a dough.

Turn out the dough onto a cold, well-floured surface, very lightly roll-out to approximately 3cm thickness.

Cut out the cheese scones with a 6cm cutter and place on top of the pie, wash the scones with the reserved egg wash. Bake in the oven for twenty minutes, or until well risen and golden. Serve hot and Enjoy!

Steak is a powerhouse of Protein, Iron, Zinc and numerous other essential Minerals and B Vitamins.

Lesley and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza, she recently completed her BSc Hons degree in Nutrition & Health. For more of Lesley’s Recipes go to: Facebook. com/robertossouthport or www. robertositalian.co.uk