Beef Cobbler with Le Gruyère AOP Scones Recipe - Great British Chefs

Ingredients

• 500g of braising beef, such as shin or chuck, diced
• 2 tbsp of flour
• olive oil, for frying
• 1 onion, diced
• 200g of smoked pancetta
• 2 celery sticks, sliced
• 2 carrots, peeled and roughly chopped
• 4 garlic cloves, sliced
• 150g of button mushrooms, halved
• 2 sprigs of fresh thyme
• 2 bay leaves
• 300ml of red wine
• 500ml of beef stock
• salt
• pepper
• 450g of Doves Farm Organic Self Raising White Flour
• 120g of butter
• 150g of Gruyère, ideally Le Gruyère AOP Reserve
• 350ml of milk, (you may not need it all)
• 1 tbsp of Doves Farm Baking Powder
• 1 pinch of salt
• 1 Freshlay Farms Golden Yolker® egg, beaten for egg wash
• 2 tbsp of soft herbs, such as chives, parsley and tarragon