Beef, Carrot & Horseradish Cobbler

Beef filling

• 700g braising steak, cut into chunks
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 carrots, cut into chunks
• 2 celery sticks, sliced
• 2 tbsp tomato puree
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper

Horseradish cobbler

• 225g self-raising flour
• 60g cold butter, cubed
• 1 tbsp prepared horseradish sauce
• 120ml milk
• 1 tbsp chopped parsley