Cheddar Bay Ground Beef Cobbler (Print version)

Creamy ground beef and cheddar filling baked under a golden Cheddar Bay biscuit topping with garlic butter brushed over the top.

# Ingredients:

For the beef filling

01 - 1 1/2 lb (680 g) lean ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon Worcestershire sauce
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/2 teaspoon black pepper
08 - 1 can (10.5 oz / 298 g) condensed cheddar cheese soup
09 - 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
10 - 1/2 cup (120 ml) whole milk
11 - 1/3 cup (80 g) sour cream
12 - 2 cups (225 g) shredded sharp cheddar cheese, divided
13 - 1 cup (140 g) frozen corn or peas, optional

For the biscuit topping

14 - 1 box (11.36 oz / 322 g) Cheddar Bay biscuit mix, seasoning packet reserved
15 - 1 cup (115 g) shredded sharp cheddar cheese
16 - 2 cups (480 ml) whole milk
17 - 1/4 cup (56 g) unsalted butter, melted
18 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish with cooking spray or butter.
02 - Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess fat.
03 - Stir in the garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the cheddar soup, cream of mushroom soup, milk, sour cream, 1 cup of cheddar, and the corn or peas if using. Stir until evenly combined and hot, then remove from the heat.
05 - Spread the beef filling in the prepared baking dish. Sprinkle the remaining 1 cup cheddar over the filling.
06 - In a large bowl, stir the Cheddar Bay biscuit mix with 1 cup cheddar and 2 cups milk until no dry pockets remain. Do not overmix.
07 - Pour the biscuit batter over the beef filling and spread gently. Bake for 50-55 minutes, until the topping is golden and set in the center.
08 - Mix the melted butter with the reserved seasoning packet. Brush over the hot cobbler, sprinkle with parsley, and rest for 5-10 minutes before serving.

# Good to know:

01 - Best served warm after a short rest so the filling thickens.
02 - If using a cold make-ahead filling, add 10-15 minutes to the baking time.
03 - A 9 x 13 inch dish gives the topping room to bake evenly.

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