Herby lamb cobbler

Prep: 40 mins Cook: 2 hrs, 30 mins


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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  • 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



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

  • 350g baby onion, peeled



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

  • 5 carrots, cut into large chunks



    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


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

  • juice 1 lemon



    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



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


  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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Comments (128)

emmamackrell's picture

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's picture

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's picture

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's picture

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'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

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

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

bean_mother's picture

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

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

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

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

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

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.


Questions (1)

tinamarie's picture

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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