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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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.

clur79's picture
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I love this recipe it's easy and delicious, great for relaxed family dinner parties

teachuk1's picture
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Woops forgot to rate it

teachuk1's picture
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I made this yesterday to take to my daughter and son in laws for lunch today to celebrate the birth of my first grandson.This is the second time i have made this and it was again beautiful. (although not as beautiful as my grandson)
Everything was perfectly cooked the only change i made to the meat was i cooked mine in my slow cooker. The herby scones rose really well and were extremely tasty even though i used dried herbs as i didn't have time to go out for fresh.

mimiskitchen's picture
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I like making this for a relaxed sunday dinner, moh and children absolutely love it!! I used a nice half bottle of beaujolais in this and living in Sheffield used Henderson's Relish instead of Worcester sauce. This has definitely become a family favourite!!

cakeyramshaw's picture

A simple recipe with outstanding results....well worth buying the leanest of lamb for this dish.

fionamackay's picture

Is it 350ml or 350g of stock? thanks

gregfroome's picture
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Brilliant recipe. Made it for Mothers' Day and it went down very well!

america1's picture

I've made this a few times and it's absolutely scrummy. Well worth the time and effort.

america1's picture

I've made this several times and it's been perfect and absolutly scrumptious every time. Well worth the effort.

america1's picture

I've made this a few times and it's been perfect and absolutely scrumptious every time. Well worth the effort.

inss25's picture
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Great casserole dish. Lovely chunky, warming food. I prefer to serve with dumplings rather than cobbles - but that's a personal preference.

smeldridge's picture

This is a wonderful dish. A couple of suggestions to those above who have rated.
1) This dish is called a cobbler (an American name) because the scones on top give the dish the look of cobblestones - i.e. the scones are not cobblers, it is the name of the finished dish in its entirety.
2) In North American we tend to make the biscuits as we all them, separately on a baking tray and then pop them on top of the dish during the last 10 mins or so of baking. Most cobblers are fruit dishes, and this is unique in that it has taken the concept to a savory level.

mum121's picture
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Made this for a dinner party last night, a very tasty casserole with melt in the mouth lamb. Loved by all, would definitely recommend.

bgoeppert's picture
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Made this for my mother-in-law's birthday and it went down a storm! The herby cobblers definitely add an original touch. Made it since with beef which was just as good.

kate_cake123's picture

hello there,
i can't eat pork and so i was wondering if this recipe would be possible without the bacon!
Would that work? Advice, please :D
xxx

melanieday's picture

Does anyone know how many of the caolries in this dish are from the cobbler rather than from the stew?

I would like to make a healthy version !!

meganx's picture

just saved this recipe to my binder, i cant wait to try it out!

granite's picture

Loved this recipe. I made it with 600g of cubed lamb from the leg and added 1 tsp of dried thyme instead of fresh. I also added a chopped leek 4 cloves of garlic and instead of baby onions I sliced a large onion. I reduced everything to 250ml or grams for that amount. For 2 people I froze half of it. The taste and flavour was fantstic. Even better eating it the next day.

pshopper's picture
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I made this for a supper with friends and it went down a hit. They all said that it was the best tasting winter casserole they had. My only gripe was that the pastry scones on top turned out to be a bit thinner and crispier than it looked in the picture, although it didn't alter the taste. Next time I may try a light suet scone instead. Great dish though and no trouble to make.

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