Beef and mushroom cobbler

Method

• Step 1
  Preheat oven to 150C (130C fan-forced).
 Heat a 16-cup (4L) flameproof casserole dish over high heat. Season beef with salt and pepper. Add oil to dish. Working in batches, add enough beef to cover bottom of dish without crowding. Cook, turning occasionally, for 5 mins or until browned. Use a slotted spoon to transfer beef to a bowl. Repeat with remaining beef.
• Step 2
  Return beef to dish with wine, stirring to scrape up any browned bits on bottom of dish. Add stock, mushrooms, shallots, garlic and thyme to the dish. Bring to a simmer.
• Step 3
  Cover and place in oven.
• Step 4
  Bake for 2 hours. Uncover and bake for a further 30 mins or until beef is tender and liquid has reduced slightly. 

• Step 5
  Increase oven temperature to 220C (200C fan-forced). To make the scones, mix the flour, baking powder, sugar and sea salt flakes in a large bowl. Mix in the cheese. Add the cream and gently stir just until a moist dough forms.
• Step 6
  Remove the beef mixture from oven. Roll the dough into 12 equal-sized balls and arrange over the beef mixture, spacing them evenly and pressing to flatten slightly. Brush lightly with extra cream.
• Step 7
  Return dish to oven and bake for 25-30 mins or until the scones are dark golden brown on top and the filling bubbles. Set aside for 5 mins to cool before serving.