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Beef cobbler with polenta dumplings



4 portion(s)

Cheese and polenta dumplings

  • oil, for greasing
  • 300 g cheddar cheese, cut into pieces (3 cm)
  • 4 sprigs fresh flat-parsley, leaves only
  • 190 g polenta
  • 80 g self-raising flour
  • 1 pinch sea salt
  • 1 tsp baking powder
  • 100 g full cream milk
  • 1 egg

Beef cobbler

  • 1 brown onion (approx. 150 g), cut into halves
  • 3 garlic cloves
  • 20 g extra virgin olive oil
  • 500 g Beef mince
  • 1 tsp raw sugar
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1/4-1/2 tsp ground cayenne pepper, to taste
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 pinch Freshly ground black pepper
  • 400 g canned chopped tomatoes
  • 2 tsp Vegetable stock paste (see Tips)
  • 100 g water
  • 1 tbsp tomato paste
  • 400 g canned black beans, drained and rinsed
  • 100 g red capsicum, deseeded and cut into pieces (2 cm)

Recipe's preparation

    Cheese and polenta dumplings
  1. Preheat oven to 160°C. Lightly grease a casserole dish (29 x 22 x 8 cm) and set aside.
  2. Place cheddar cheese and parsley into mixing bowl and grate 8 sec/speed 8. Transfer into a small bowl and set aside.
  3. Without cleaning mixing bowl, place polenta, flour, sea salt, baking powder, milk and egg into mixing bowl and blend 5 sec/speed 3.
  4. Add 150g of the reserved cheese and parsley mixture and blend 3 sec/speed 5. Transfer into a separate bowl and set aside. Clean and dry mixing bowl.
  5. Beef cobbler
  6. Place onion, garlic and oil into mixing bowl and chop 3 sec/speed 5.
  7. Scrape down sides of mixing bowl with spatula, then cook 3 min/Varoma/speed 1.
  8. Add beef, sugar, paprika, ginger, cayenne pepper, cinnamon, allspice and black pepper and cook 3 min/Varoma//speed .
  9. Add tomatoes, stock paste, water and tomato paste and cook 10 min/100°C//speed .
  10. Transfer beef mixture into prepared casserole dish, stir through black beans and capsicum. With damp hands, divide dumpling mixture into 16 portions (approx. 40 g each) and roll into balls. Place dumplings on top of beef. Place remaining cheese and parsley mixture on top of dumplings and bake for 45 minutes (160°C), until golden brown. Rest for 5 minutes before serving.

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Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.

This recipe is from the Hearty Casseroles and Bakes collection at Cookidoo.com.au

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Great hearty meal. Serve with salad or vegies of...

    Submitted by PammiP on 19. December 2020 - 14:46.

    Great hearty meal. Serve with salad or vegies of choice.

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  • Is the polenta 160g raw or cooked? ...

    Submitted by mimzt on 19. December 2017 - 16:55.

    Is the polenta 160g raw or cooked?

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