Beef and Vegetable Cobbler

2 pounds beef, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup olive oil
1 pound mushrooms, halved or quartered
3 cloves garlic, chopped
1 can (14.5 ounces) beef broth
Salt and black pepper
1 egg, beaten
1/4 cup milk
1 1/2 cups instant baking mix
2 tablespoons chopped chives
Sesame and poppy seeds
1 package (1 pound) frozen vegetables
1 large tomato, diced


Toss meat in flour until coated; reserve leftover flour. Heat oil in a heavy pot over medium heat; brown meat, a few pieces at a time. Add mushrooms and garlic; cook, stirring constantly, about 1 minute. Stir in reserved flour and beef broth. Bring to a boil; cover and simmer over low heat for 25 minutes. Add salt and pepper to taste.

Mix egg and milk; set aside 1 Tablespoon. Combine baking mix and chives in medium bowl; stir in egg mixture until moistened. Knead until dough forms. Roll dough to fit 2 1/2-quart baking dish; cut into 12 rectangles. Brush with egg; top half with sesame and half with poppy seeds.

Preheat oven to 400°F. Add frozen vegetables and tomato to meat mixture and transfer to baking dish.

Place rectangles on top of mixture, fitting close together and alternating sesame-seed and poppy-seed coated ones. Bake until crust is golden brown and filling is bubbly, 20-25 minutes.

Make 6 servings


Helpful Tips

Roll the dough between 2 pieces of wamed paper to avoid toughening the dough with extra flour and to make cleanup easier.