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Cheddar Bay Ground Beef Cobbler

A savory comfort food mashup featuring a rich ground beef and vegetable filling topped with fluffy, cheesy Cheddar Bay biscuit dough.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 580

Ingredients
  

Cheddar Bay Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp granulated sugar
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper optional
  • 0.5 cup cold unsalted butter cubed
  • 1.5 cups sharp Cheddar cheese freshly shredded
  • 0.75 cup whole milk cold
  • 0.25 cup sour cream
  • 2 tbsp fresh parsley chopped
Garlic Butter Baste
  • 3 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 0.25 tsp dried parsley
Ground Beef Filling
  • 1.5 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup frozen corn kernels
  • Salt and black pepper to taste

Equipment

  • Large Oven-Proof Skillet or Dutch Oven
  • Mixing bowls
  • Measuring Cups/Spoons
  • Pastry Cutter or Forks

Method
 

  1. Preheat oven to 400°F (200°C).
  2. For the filling, heat oil in a large oven-proof skillet. Cook ground beef until browned; drain fat.
  3. Add onion, celery, and bell pepper to the skillet. Sauté for 5-7 mins until soft. Add garlic; cook 1 min.
  4. Sprinkle flour over beef mixture; cook 1 min. Gradually stir in beef broth.
  5. Add diced tomatoes, tomato paste, Worcestershire, thyme, and oregano. Simmer for 5-10 mins until thickened.
  6. Stir in frozen corn. Season with salt and pepper. Remove from heat. Transfer to a 9x13" dish if not using an oven-proof skillet.
  7. For the topping, whisk flour, baking powder, garlic powder, sugar, paprika, salt, and cayenne in a bowl.
  8. Cut in cold butter until mixture resembles coarse crumbs. Stir in shredded cheese.
  9. In another bowl, whisk milk and sour cream. Add to flour mixture; stir until just combined. Fold in parsley.
  10. Drop large spoonfuls of dough over the warm filling.
  11. Mix melted butter, garlic powder, and dried parsley. Brush over dough.
  12. Bake for 20-25 mins until topping is golden and filling is bubbly. Rest 5-10 mins before serving.

Notes

For a fluffier biscuit topping, ensure all ingredients are cold and do not overmix the dough. Filling can be made 2 days ahead.