Herby lamb cobbler

Herby lamb cobbler

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(91 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins

Easy

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: per serving

  • kcal963
  • fat60g
  • saturates31g
  • carbs59g
  • sugars9g
  • fibre5g
  • protein45g
  • salt2.89g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 350g baby onion, peeled
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g small button mushroom
  • 3 tbsp plain flour
  • 3 bay leaf
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 350ml red wine
  • 350ml lamb or beef stock
  • large splash Worcestershire sauce

For the cobbler topping

  • 350g self-raising flour
  • 4 tbsp chopped mixed herb, including thyme, rosemary and parsley
  • 200g chilled butter, grated
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 bay leaf
  • beaten egg, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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emmamackrell
29th Mar, 2016
Stew was beautifully flavoured and very filling. The method for the cobbler was odd, by the time that I had grated the butter in to the flour, it has melted slightly and reformed as a block, which I then couldn't simply stir to blend, as the directions instructed. Instead I reverted to the rubbing technique that I usually use to make pastry and added in a few more tablespoons of water than suggested for the mixture to bind properly, as it was initially quite dry. Other than these issues the dish is great - the cobbler had a really fresh flavour.
elvis
26th Aug, 2014
Made this at the weekend with diced lamb shoulder. Casserole was lovely but did need to add more stock/ wine before putting on cobbler top. Next time will make cheese scones as we found cobbler a bit tastless and biscuity. Nearly added an egg to the mix and wish I had now although they did rise beautifully without it.
fayesiedaisy
1st Jul, 2014
5.05
Have this in the oven right now - it's the fourth time I've made it and it's been great each time. I never make the cobblers (he he) for the top, but rather make this as a casserole, served with some mustard mash and a bit of broccers! Never any leftovers as hubby goes back for seconds and thirds. Lush!
lizleicester
18th Apr, 2014
5.05
This is delicious. I put everything in the slow cooker for about 8 hours and then added the cobbler topping and put the whole casserole in the oven for half an hour for them to cook. Served with onion rings and other veg.
embles
8th Dec, 2013
Tip: you can freeze butter and grate it much more easily that way.
symphony200
7th Dec, 2013
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
18th Nov, 2013
followed the recipe to the letter, it was perfect, will certainly be making this again!
laine1223
1st Oct, 2013
one word - S-T-U-N-N-I-N-G!
cherylfisher
22nd Sep, 2013
Mmmmmmmmm, absolutely delicious. Cooked mine in the slow cooker and reduced liquid to 500ml. Empty plates all round.
janekinson
24th Mar, 2013
This was Delicious, i added pearl barley and swede and used a little less lamb, very comforting for a cold miserable night!!

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tinamarie
3rd Nov, 2013
Can I use diced lamb shoulder for this recipe? I have some in the freezer and can't find a recipe for it
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