Mince & Potato Cheesy Cobbler…

One of our favourite winter comfort meals, its cheap, tasty and comforting for a cold winters day. We use half pork mince and half beef mince in this dish to give it extra flavour, plus keep the costs down as lean beef mince can be quite pricey but feel free to use what ever mince you prefer.

Please note different cheeses may give different end results to the topping.

Some recommended items from our kitchen for this dish…

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Mince & Potato Cheesy Cobbler

Serves 4



  • 250g 5% pork mince
  • 250g 5% beef mince
  • 2 – 3 potatoes, cubed
  • 2 large carrots, chopped
  • 1 large onion, peeled and diced
  • 2 sticks of celery, diced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons mixed herbs/Italian herbs
  • 1 red wine stock pot
  • 1 beef stock pot

Cheesy cobbler:-

  • 100g self-raising flour
  • Β½ teaspoon baking powder
  • 80g light mature cheddar cheese
  • 110g Primula with chives
  • 1 teaspoon fresh or dried chives


  1. Preheat the oven to 180Β°C fan.
  2. In a pan gently fry the onion, celery and carrot until starting to soften, transfer to a casserole dish.
  3. In the same pan fry the mince until browned, also add to the casserole dish.
  4. Stir in the Worcestershire sauce, herbs and diced potato.
  5. Make up the stock using both stock pots with 500ml boiling water and pour into the casserole dish, stir to mix everything together.
  6. Place in the oven, covered, for 30 minutes, stirring half way.
  7. About 5 minutes before the time is up prepare the cobblers.
  8. Put the self-raising flour, grated cheese, chives and baking powder in a bowl and give a little stir, add the primula and mix, then add cold water 1 tbsp at a time to bring it all together to a dough. It will be quite wet and sticky (roughly 2 – 3 tablespoons of water is all that should be needed).
  9. Remove the casserole dish from the oven and spoon the cobbler mixture on top in 8 even sized portions.
  10. Return to the oven uncovered and bake for 25 – 30 minutes until the cobblers are golden and cooked.
  11. Serve immediately with plenty of vegetables for a hearty meal.