I’ll never forget the first time I pulled this Cheddar Bay Beef Cobbler out of the oven. My entire kitchen was filled with the incredible, savory scent of bubbling beef, sweet onion, and that unmistakable aroma of toasted, cheesy garlic bread. It was a chilly Sunday evening, and I wanted something that felt like a hug in a dish—something between a savory pie and a cozy stew, but with a fun, biscuity top. This recipe was my experiment, and the moment my family took the first bite, their wide eyes and immediate requests for seconds told me I’d stumbled onto something truly special. It’s now the meal I make when I want to impress without stress, and the memory of that first perfect bite still makes me smile.
Ingredients
- 1.5 lbs lean ground beef (85/15 works perfectly)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 1 ½ cups frozen mixed peas and carrots
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold whole milk
- 2 tbsp melted butter mixed with ½ tsp garlic powder (for brushing)
Trust me, a few ingredients here make all the difference. Using sharp cheddar is non-negotiable for me—its stronger flavor cuts through the rich beef beautifully. I’ve tried mild cheddar and the topping just tasted bland. The smoked paprika isn’t just for color; it adds a subtle, smoky depth that makes the filling taste like it simmered for hours. And for the topping, your butter and milk must be cold. I’ve tried it with room-temperature butter, and the biscuits just didn’t get that lovely, craggy, rise. Don’t skip the garlic butter brush at the end; it’s the magic that makes it truly taste like “Cheddar Bay.”(See the next page below to continue…)