Herby lamb cobbler

Herby lamb cobbler

  • 1
  • 2
  • 3
  • 4
  • 5
(90 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp 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

    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

    un-yun

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

  • 5 carrots, cut into large chunks

    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

    butt-err

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

  • juice 1 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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (128)

Rowena Wilkes's picture
3

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
5

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
4

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

fstoney_2004's picture
4

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
5

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
1

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
5

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
5

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
5

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
5

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
5

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
5

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
5

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
5

Fantastic, I agree that the cobblers should be thicker than 5mm!

devine22's picture
5

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

devine22's picture
5

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

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.