Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center

For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef

Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix

Glaze: 1 egg

Garnish: watercress

1. Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
2. Peel and chop the onions, toss in the hot fat until tender, but not brown.
3. Stir in flour, cook for 2-3 minutes.
4. Gradually blend in the tomato juice, paste; add the seasoning and herbs.
5. Bring to the boil and cook until thickened, stirring well.
6. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
7. Cook for 1 hour. in the center of a 325-350°F. oven.
8. Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
9. To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

TO SERVE: Garnish with watercress.

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Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973