Herby lamb cobbler

Herby lamb cobbler

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(87 ratings)

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Cooking time

Prep: 40 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
963
protein
45g
carbs
59g
fat
60g
saturates
31g
fibre
5g
sugar
9g
salt
2.89g

Ingredients

  • 1 tbsp sunflower oil
  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks
  • 350g baby onions, peeled
  • 5 carrot, cut into large chunks
  • 350g small button mushrooms
  • 3 tbsp plain flour
  • 3 bay leaves
  • small bunch thyme
  • 350ml red wine
  • 350ml lamb or beef stock
  • large splash Worcestershire sauce

For the cobbler topping

  • 350g self-raising flour
  • 4 tbsp chopped mixed herbs, including thyme, rosemary and parsley
  • 200g chilled butter, grated
  • juice 1 lemon
  • 5 bay leaves
  • beaten egg, to glaze

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Method

  1. Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
  2. After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

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Comments

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embles's picture

Tip: you can freeze butter and grate it much more easily that way.

symphony200's picture

Keep returning to this time and time again ... The best stew to knock up when you have little time for preparation on returning home but still want to impress. :-)

loauty's picture

followed the recipe to the letter, it was perfect, will certainly be making this again!

laine1223's picture

one word - S-T-U-N-N-I-N-G!

cherylfisher's picture

Mmmmmmmmm, absolutely delicious. Cooked mine in the slow cooker and reduced liquid to 500ml. Empty plates all round.

janekinson's picture

This was Delicious, i added pearl barley and swede and used a little less lamb, very comforting for a cold miserable night!!

claireriches's picture

I make a vegetarian version of this using Quorn chunks and it's delicious and takes less time to cook than the meat version.

whensdinner's picture
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Made this for friends last night. I think it is perhaps the most delicious stew I've ever made. I did it in the slow cooker finishing it off in the oven, and the lamb was just incredible. The sauce was rich and just the right viscosity. I was worried how the cobbles would turn out reading other peoples comments. I blitzed all the ingredients in the food processor and did my cobbles about 2cm thick and it looked just like the picture. I did cut them out but I think next time I would just divide the mix into about 6 or 7 balls and just shape them into a scone shape. OH said the cobbles were slightly dry and almost biscuity on the top but that could be our oven. Tasted great though.

kingbaldie's picture
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Very, very good recipe, cobblers didn't rise as much as the picture, but still a very tasty dish.

bean_mother's picture
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Lived this. Have done it a couple of times now when we have guests. It looks impressive when it comes to the able and tastes great.

babe9305's picture
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This was a family winner! Nearly traded in the cobbler for our usual dumplings, but tried it out on a whim- best cobbler ever! Making it again next Sunday :)

rubyann's picture
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Good meal for the whole family plenty to go around, ingredients was too much (filled 2 large pirex dishes), made cobbler for tomorrows tea, not bad to feed a family of 5. Will make again.

lauramurray's picture
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Definitely do the cobblers with this as although they're not very healthy they do taste delicious with the stew although I would probably half the cobbler ingredients next time

mariabudgen's picture
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Very tasty recipe. Used lamb leg steaks which ended up v tender and increased meat a bit to serve 7, plus used 2 packs of bacon lardons rather than 200g of streaky. Gave the stew 1.5hrs in the oven in the morning, then reheated before dinner and then added the cobbler. Like others have said, they didn't rise as much as the pic, but loved the herby flavour and they tasted like dumplings. Will definitely make again as a hearty winter dish which was enjoyed by all.

mrsmedici's picture

The cobbler recipe is wrong. It is like a scone and it will hardly rise at all. To get them the same as the recipe you will need your pastry to be about 2cm thick. Trust me, there is no way the ones in the photo were 5mm thick when they went in.

bluesvrider's picture
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The lamb was really nice, however the cobbler was too doughy and seem to draw all the juice from the main part of the meal. Would I make this again? Well yes, but without the cobbler.

Rowena Wilkes's picture
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We did generally enjoy this. I found that all the flavours worked well together and it made a nice hearty meal. I added a parsnip to the mix and a leek aswell. Because of the extra veg, I added some more wine aswell (the rest of the bottle!) I left it in the oven on a very low temp for about 4 hours and the meat was lovely and tender. The cobblers were, for my taste, a bit too doughy and dumplingy. Im not sure if they were supposed to be like this. Will probably make again with a few extra adjustments

moonlake's picture
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This went down well :D I used lamb leg steaks though I could not eat the cobbler (diet) ate the rest, but the hubby went back for more and ate some of the spare ones I turned into herby scones.

stocky13's picture

Very good but thought too much red wine so next time i will use less.The coblers were fab.

wolf52's picture
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Very tasty, didn't bother with the cobbler element, served with mash potatoes and savoy cabbage very yummy!

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