Biscuits top this hearty dish from Massimo Capra with ground beef, parsnips, mushrooms, and Parmigiano.
Beef and Vegetable Cobbler
1 lb ground beef
½ cup onions, minced
1 oz 35% cream
3 tbsp bread crumbs
2 tbsp parsley
3 tbsp grated Parmigiano
2 eggs
3 large carrots, sliced into ¼ inch pieces
1 ½ cups beef broth
2 oz white wine
3 shallots, sliced
1 ½ tbsp flour
2 cups mushrooms, cut in half
3 parsnips, sliced into ¼ inch pieces
1 cup tomato sauce
Salt & pepper
3 tbsp olive oil
2 cups flour
1 cup milk
¼ lb butter, cold & cut into cubes
4 tsp baking powder
1 tsp salt
1) To make meatballs … saute ½ cup onions in 1 tbsp of olive oil until translucent, set aside until cool.
2) In a bowl, mix together the ground beef, ½ cup onions, 35% cream, parsley, parmesan, and eggs. Season to taste and form small meatballs about 1oz in size, this should give you about 20 balls.
3) Roll the meatballs in bread crumbs and sauté in olive oil until golden on all sides, strain and set aside.
4) To make casserole … preheat a frying pan, add 2 tbsp olive oil and sauté all the vegetables for a few minutes.
5) Add the 1 ½ tbsp flour and mix well.
6) Add the wine and let evaporate.
7) Then add the tomato sauce, the meat balls and the broth. Cook until reduced by a third and the sauce is nice and creamy.
8) Season to taste and remove from the heat.
9) To make biscuits … Preheat the oven to 450F. Mix together the 2 cups flour, baking powder and 1tsp salt in a mixing bowl.
10) Mix butter into the flour mixture with a dough cutter. Mix until crumbly.
11) Stir in the milk, kneed gently and roll on a floured surface to a thickness of about 3/4 inches.
12) Cut the dough into 12 pieces with a round cutter.
13) Place each pieces on a baking sheet and bake for 10-15 minutes or until golden.
14) To assemble … Fill a casserole dish with the beef/veggie mixture making sure not to pile up too much, make it even.
15) Place the biscuits on top and bake at 450F 10 to 15 minutes or until golden.
Serves 4.