Sausage Ragu Cobbler

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The only thing better than an easy-to-prepare dinner is one that is kind to my budget. I absolutely love recipes that use up leftover vegetables, use ingredients that I have on hand, and that the whole family loves. This sausage ragu cobbler is definitely one of those recipes.

What is a cobbler?

A cobbler is often made as a dessert: a fruit filling with a batter or dough topping. But it also works equally well as a savoury dish.

What is so special about this recipe?

This is, first and foremost, a great recipe because it is very adaptable. You can swap the vegetables to use whatever you have in the fridge, you could add in a tin of beans and make it vegetarian or use a different meat like a beef mince. But if sticking with this recipe and using sausage, you can even add a bit more flavour by chosing different flavoured sausages!

How is this a budget recipe?

I prefer using sausages over sausagemeat because I like to use a good quality meat, and it is far more cost-effective, here in the UK, to buy sausages in their skins then it is to buy a packet of sausage meat. All you need to do is squeeze the filling out of the casings, though many saugages are now made with a vegetable casing that breaks down very easily, so that you can skip that part.

The meat part of this meal is made with only one packet of sausages, a few vegetables, passata, and a scone topping.

Tips for success:

You can make the scone dough ahead of time and keep it covered to chill in the fridge until you are ready to use it.

As I have already said, use a good quality sausage. Choose a Cumberland, pork and apple, or caramelised onion for even more flavour.

When making the scone dough, use a strong cheddar cheese, and I definitely recommend using real butter, as these always create a flakier, richer scone.

Instead of wasting a whole egg for an egg wash, I mix 1/2tbsp of oil with 1/2tbsp of milk, mix these together and use this instead.

For other easy dinners, check out my Chickpea and Chorizo Hash, my budget favourite, Homity Pie and as everyone loves a one-pot meal, my One-Pot Chorizo and Vegetable casserole.

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Sausage Ragu Cobbler

Serves: 4 / Prepare: Less than 30 minutes / Bake: 20-25 minutes

Ingredients:

1tbsp olive oil

1 carrot grated

2 stalks of celery, diced

1 medium white onion, diced

500ml passata

450g sausage meat

1/2tsp dried oregano

1tsp garlic powder

1/2tsp pepper

1tsp salt

Cobbler topping:

225g Self-raising flour

pinch of salt

60g butter

115g grated cheddar cheese

150ml milk

Method:

• In a large pan, heat the oil and add the diced onion. Fry on a medium heat for five minutes to soften.

• Add the grated carrot and the diced celery to the onions and continue to cook for another two minutes.

• Add in the sausage, using a spatula or meat masher to break the meat down. You do not need to brown the sausage; just ensure that there are no large lumps.

• Stir in the oregano, garlic, salt and pepper and finally the passata.

• Bring to a boil, put the lid on and turn the heat down to a simmer.

• Make the cobbler topping: Into a large bowl, measure out the flour and salt.

• Cut the butter into cubes and and using your hands, rub the butter into the flour until you have a breadcrumb texture.

• Add the grated cheese and stir through.

• Pour in the milk and, either using your hands or a spatula, form into a dough.

• Turn the dough out onto a lightly floured surface and roll out to approximately 2.5cm thick

• Use a cookie cutter to cut out the scones. I use a 48cm cutter for this.

• Spoon the ragu into a 18x26cm baking dish and top with the scones.

• You can egg wash the scones, or see above in the tips section.

• Bake in a 200°C oven for 20 - 25 minutes or until the scones are a golden brown.