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

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Comments

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lisacoppen's picture
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Very nice, thick tasty gravy and yummy cobbles to soak it up. No need for potatoes aswell would be much to filling.

sarahmacp's picture
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I've made this a couple of times with beef as my fussy pants husband doesn't like lamb and it has been delicious. The herby cobblers are amazing and turn this into a real crowd pleaser.

amusikal's picture
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This recipe was a hit with the family. Couldn't get smoked streaky bacon, but still very tastey. Had some left over scones that I baked at the same temp for approx 20mins, and the kids devoured them before bedtime. Will definitely be doing this again!

middle_pin2's picture
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Beautiful. Followed exact instructions and was lovely.
I find it tastes nicer the next day so cook it for 1hr 20 the night before (without cobbler). Reheat next day, add cobbler and do 45 minute bit in over. Makes for an easier dinner party meal this way and the sauce is a little thicker.

vicki1605's picture
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This was a hit, very very tasty, though I personally found the cobbler topping too rich, next time I'd use less butter.

whoscookingtonight's picture
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Stunning! Full of flavour and the smell whist it cooks is amazing! My dumplings rose great, and they are a fantastic addition to the meal. Will be making this one again for sure!!

janerussell's picture

Great dish and really easy. The lamb is lovely.

deborammarsh79's picture
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Made this today for the first time. I used smoked pancetta pieces instead of bacon, and used half shallots and half leeks instead of the baby onions. Really lovely, and the cobbler topping was beautiful - light and flavourful! Will definitely do this again.

lisacoppen's picture
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A really tasty recipe.

jburton's picture

As others have commented i will halve this as there are only two of us, and im going to make the 'stew' part ahead then all I will have to do is make the topping. Im not sure about the scone topping and my fella really loves his 'old fashioned' suet dumplings, so i think i will give those a go for the topping. So no changes really apart from the topping. mmm cant wait i can almost taste it already:o)

staceydelahaye's picture
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This was absolutely gorgeous! We all loved it, it turned out exactly as the picture above and tasted amazing. Have made this over and over again...

noonoo2010's picture
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Really really tasty and easy to make. Excellent comfort food!

plimsolhead's picture

I struggled to find neck fillets and after much trawling around shops and butchers i decided to chop up some Barnsley Chops!! Worked a treat and tender as anything. Broke my boyfriends Denby casserole dish half way through the cookin...ooops! Scooped everything back up and carried on...BLISS!

tara-m's picture
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I had this at a friend's house and absolutely loved it, have been making it ever since. I tend to put more red wine in than stock as I find the taste lovely and rich. Great served with dauphinois potatoes.

sadie10's picture

Followed the cobbler instructions to the t but they came out hard like cookies, but the meat and veg was very nice, I didnt use any stock or wine just added water instead, and used chilli powder, I would make this again but mabey top the mixture with part boiled and sliced potatoes.

hrewnorris's picture
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I used beef and sadly it wasn't very tender but I think it was the cut of meat I used... it was listed at the German Butcher as Goulash Beef so I thought it would work. The veg and the sauce were out of this world so I will definitely try again if I can get hold of the lamb neck!

I wasnt a fan of a cobbler topping though as mine also failed to rise and it was a brand new pack of flour.

jaki85n's picture
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I made this last night for the in laws and it went down a treat. Will try it with beef next time too. I followed the recipe exactly and my cobbles were great! Delicious.

sajan1's picture

What a winner! I used diced shoulder and it was fine. I was impressed with the herby scones, although I didn't roll them as thin as suggested after reading the comments, I zapped the flour and butter in the food processor to make breadcrumbs before adding fluid, as I am a simple soul and thought simply mixing the butter and flour together wouldn't mix it enough.. Comfort food of the highest order.

zempants's picture
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Really tasty, I added a large teaspoon of redcurrent jelly to the sauce which seemed to work really well. Will defo make again!

verityw's picture
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absolutely exquisite - the gravy was so velvety and smooth and the lamb melted in the mouth. Definitely would make it again, it's well worth the investment of time.

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