Herby lamb cobbler

Herby lamb cobbler

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(88 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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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!

fstoney_2004's picture
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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 :)

borofc's picture

I changed this recipe altogether,what I did was open a packet of fish fingers and placed in the oven with a jacket potato,heated some beans and had fish fingers jacket spud and beans...lol

annipanni's picture

There's always one idiot isn't there!

botleypark402's picture
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I have made this on several occasions and the plates are always scraped clean. I make the casserole in the slow cooker and the lamb always turns out really tender. Next time for a change I'm going to try making it with beef and perhaps plain cobblers. Definitely a firm favourite in our house.

aalia97's picture
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Eugh ! Way to much liquid and it tasted kind of strange. The cobblers were nice but a tad buttery and dense. Will not make again.

minacolada's picture
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This went down a treat; everyone loved it. I did find there was too much topping for the sauce/stew so next time I'll either reduce the topping amount or increase the sauce as we had some topping left over.

stumpyaura's picture
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Beautiful! Cooked this for special family dinner and made as per recipe (only change I made was rolling scones out to 10mm thickness as they dont rise much) . i'm not a fan of lamb but this was so tasty and tender and lean. Compliments all round on my cooking thanks to this. Will definitely cook again and perfect entertaining dish as can prepare everything earlier.

lincolntowers4's picture
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I've done this one a couple of times now. Its absolutely desicious and everyone enjoyed it - I do half plain cobbles and half with the herbs because some are fickle. It does use a lot of wine, so now I have to make sure I have some in the house for cooking - shame!

hanszinderfaan's picture
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Once the lamb was browned I put all the ingredients (plus a few more stewing veg) into the slow cooker for several hours. On my first effort the cobblers did not rise well, however the second time I cut down the fat content on the cobblers and the result was much better. What a lovely meal! No side dishes or extra veg required.

hannah_e_davies's picture
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I make this now and again for my family and its so simple to make and such a pleasure to eat, it takes no time at all to prepare and tastes amazing one of the best recipes I've found.

thepearsons's picture
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I changed the lamb for beef and it was fantastic I will be cooking this again!!!!!!!! Try the home made ice cream for afters.

taitarzan's picture
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Amazing meal. Cobblers so light. Passed recipe on to a friend. I did do it in a slow cooker though the day before it was needed. Let it cool and put in the fridge overnight. Took off the fat and then drained the sauce and reduced. Brilliant for a dinner party

spinchin's picture
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Fantastic, I agree that the cobblers should be thicker than 5mm!

devine22's picture
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What a lovely flavorsome dish the cobblers were so light and fluffy will definately save this recipe

devine22's picture
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What a lovely flavorsome dish the cobblers were so light and fluffy will definately save this recipe

cornishman1's picture
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Never had lamb so tender and was so easy to do.Just the job
Cobbler never rose much but could have done with a seperate tray full of cobbler on their own.
Done this for a valentines meal and used heart shaped cutters. Added a nice touch

lyndzee955's picture
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This was absolutely beautiful, a big hit all round - even for a husband that doesnt like "stews"
i made this in my slow cooker with shoulder of lamb,as neck fillet was too expensive, then put cobblers on and in oven for last 45 mins - lamb was beautifully tender - just gorgeous!

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