Herby lamb cobbler
By Barney Desmazery
Cooking time
Prep: 40 mins Cook: 2 hrs, 30 minsSkill level
EasyServings
Serves 6This 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
- 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
- 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.
- 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
Comments
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.
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.
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
I've always been nervous that the cobbles would be soggy in a cobbler - but I gave this a go at the weekend, with quite good results!
1. The cobbles weren't soggy - but I needed to add a lot more water than 3tbsp. Use a fork up until the last stages - handling the dough too much will melt the butter. I put my dough in the fridge a couple of times for a minute or too to keep the butter cold.
2. I was afraid that the cobbles would be dense (a few of the users complained about this!) so I put in an extra tsp of baking powder. Whilst this didn't make them rise as in the picture (which I think is a bit of an exaggeration), I think it helped a little.
3. I served up with mash, to bulk up the meal.
I stuck to onions, carrots and mushrooms, as suggested in the recipe, but would like to vary this next time round. Anyone got any ideas?!
All in all, a yummy success! Dad asked me to make it again :)
My chicken cobbler recipe, with pictures, is on my blog http://recipesatrandom.com/2011/12/18/chicken-cobbler/