Tuna, artichoke and mushroom cobbler


Tuna, artichoke and mushroom cobbler

Prep Time ~ Cooking Time ~
Approx Cost ~ Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~


2 tbsp olive oil

3 celery sticks

1 onion, chopped

1 tbsp chopped fresh tarragon

2 tbsp plain flour

200ml / 7floz hot chicken stock

50ml / 2floz dry white wine or vermouth

150ml / 5floz single cream

Grated zest and juice of 1 lemon

200g / 7oz mushrooms, roughly chopped

25g / 1oz butter

2 x 200g tins tuna, well drained

260g jar of artichokes in oil, well drained

Salt and pepper

For the cobbler topping:

150g / 5oz plain flour

1 heaped teaspoon baking powder

¼ teaspoon salt

2 tbsp olive oil

1 egg, beaten

50ml / 2floz milk


  • Heat the oil in a saucepan, add the celery and onion and fry gently for about 5 minutes, then stir in the tarragon.
  • Add the flour and cook for 1 minute, stirring, then add the hot stock, wine or vermouth and cream.
  • Cook stirring, for about 4 - 5 minutes until thickened.
  • Season with salt and pepper, then stir in the lemon juice and zest. Remove from the heat.
  • In a separate pan, cook the mushrooms in the butter for about 5 minutes, until tender. Spoon the drained tuna into a 1.5 litre / 2 ½ pint ovenproof dish. Top with the mushrooms and drained artichokes. Spoon over the sauce and smooth the surface.
  • Now make the cobbler topping: sift flour, baking powder and salt into a bowl. Make a well in the centre and add the oil, egg and milk. Mix to a soft dough with a wooden spoon, do not beat.
  • Using 2 spoons, drop 4 spoonfuls of the mixture on to the sauce.
  • Place at once in an oven preheated to 220C, Gas 7 and bake for 20 minutes, or until the cobbler topping is risen and golden brown and the filling is piping hot. Serve at once.