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1. To make the casserole, in a large re-sealable plastic bag, combine the flour, salt and pepper. Dredge the beef in the flour mixture and set aside.
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2. In a large (12-inch/30-cm) ovenproof skillet heat the oil over medium heat. Add the onion and garlic and cook for 2 to 3 minutes, or until soft but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. Stir in the ale, stock or broth, tomato puree, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
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3. Uncover and cook for 15-20 minutes longer, or until the meat and vegetables are tender and the sauce starts to thicken. Remove from the heat (remove thyme stems if they are bare and float to the top of beef mixture.)
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4. Preheat the oven to 350 F (180 C).
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5. Meanwhile, to make the cobbler, sift the flour, baking powder, salt and mustard into a food processor. Season with pepper. Chop the butter into small pieces and add, pulsing until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup (125 mL) water. Process for 8-10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to 1/2-inch (1.5-cm) thickness. With a 3-inch (7.5-cm) round cookie cutter, cut out 7-8 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.
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6. Bake for 30-35 minutes, or until the cobbler is golden and the mixture is bubbling. Remove from the oven and serve immediately.
