Add to Cookbook

Steak and kidney cobbler

  • 20 minutes
  • 15-20 minutes
  • 8-10
Steak and kidney cobbler

A quick and easy twist on a pie. Cobbler is an American expression used for the sweet or savoury dishes topped witih a thick crust, very similar to a scone dough.


  • 1x quantity of steak and kidney casserole
  • 2 cups self-raising flour
  • 2 teaspoons dry mustard powder
  • 50 grams butter, diced
  • ¼ cup chopped fresh herbs like sage, parsley and thyme
  • ¾ cup milk


  1. Preheat the oven to 220ºC. Turn the steak and kidney casserole into a large ovenproof dish, reheating if necessary until piping hot. This can be done in the microwave or oven.
  2. Sift the flour and mustard powder into a bowl. Use your fingertips to rub in the butter until the mixture looks like crumbs. Stir through the herbs and make a well in the centre.
  3. Pour in the milk and stir quickly with a knife to make a soft dough. Turn out on a lightly floured surface and knead lightly. Press out with floured hands to about 1.5-2cm thickness.
  4. Cut into rounds or squares and place the pieces of top of the piping hot steak and kidney casserole, preferably around the edges. Brush with milk to glaze if wished.
  5. Bake in the preheated oven for about 15-20 minutes or until the scones are cooked. Serve piping hot.

Cooks Tips

Variations: - Sprinkle the scones with a little grated cheese before baking. - Use half wholemeal flour - make sure it is self-raising wholemeal flour or, if not, add 2 teaspoons baking powder per cup of wholemeal flour.

Comments (0)

Please login to submit a comment.