Uncover and cook 15 to 20 minutes longer, or until the meat and vegetables are tender and the sauce starts to thicken. Remove from the heat.
To make the cobbler: Preheat the oven to 350 degrees. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, hot sauce and ½ cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary.
Transfer the dough to a floured surface. Roll it out to ½-inch thickness. With a 3-inch round cookie cutter, cut out 7 to 8 rounds; reroll and cut out more rounds to make 12. Arrange on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk.
Bake for 30 to 35 minutes, or until the cobbler is golden and the mixture is bubbling. Remove from the oven and serve immediately.
Nutrition information per serving:
Calories 564 Fat 29 g Sodium 810 mg
Carbohydrates 41 g Saturated fat 13 g Calcium 294 mg
Protein 32 g Cholesterol 108 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 4 medium-fat meat, 2 fat.
LEEKS Au Gratin √
Note: From “The New Irish Table,” by Margaret Johnson.
• 8 large leeks, white part only, halved lengthwise
• 1/2 c. heavy cream
• 2 c. shredded Irish Cheddar
• Salt and freshly ground black pepper to taste