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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esthersnook's picture
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DELICIOUS! I didn't have a pastry cutter so just role the cobbler mix into balls...mmmm! Proper hearty dish!

amy_hirst's picture
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Just cooked it for a dinner party - delicious! Made it in the morning and then just put the cobbler on at the end. Went down well with everyone will def do it again!

loopi2k's picture

lovely comfort meal for a blustery autumn day, easy to make and the lamb was lovely and soft. my kids loved it too will definately make again and have added to my faves.

charlieandjack's picture
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Made this yesterday for the family and twin grandsons of 16 months. Because of this I only used a splash of wine and made up for it with more stock. Also reduced the seasoning a little. The bacon is quite salty so it wasn't missed.

kerriblack1's picture
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Absolutely lovely - have made several times and always been a huge success. Also made with Beef but substituted the bacon for black pudding and this also was delicious.

kazlouandandy's picture
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Lovely dish but didn't really do well with the cobbler bit , they didn't rise and tasted dry. Seems a common problem looking at previous comments. Will try with dumplings next time I think. A real comfort food!

evenstar's picture
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I made this again last night but I substituted chicken for lamb as my sister doesn't eat lamb. I swapped the lamb stock for chicken stock and kept everything else the same.
It was just as delicious as with the lamb - I will definitely make it with chicken again!!

zoehill's picture
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wow, this was fantastic and the above is correct they are just herby scones and dont rise very much i made them thick and they did rise a little bit but wow loved it

arlobebe's picture

I scaled down this recipe a little and it still served four of us comfortably. I also just used my normal cheese scone recipe for the topping. My son -in- law said it was the best thing he had eaten in a long time.

jnduggan1's picture
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LOVELY! Made yesterday for father's day and served with Mustard Champ and brocolli - went down a storm! My "cobblers" didnt rise that much, but still tasted great!

selisko's picture

Made this for an extended family dinner - it was excellent! everyone had an extra helping. I will make this again & again, truly delicious!

cazandjay's picture
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very nice

pambuck's picture
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Really good dish. Lamb was tender cobblers gorgeous. Would make again. Everybody loved even my fussy four year old grandson loved the herby topping.

cookamama's picture
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This was a dinner party winner, really tasty and no left overs. Will be making again and marking as a favourite recipe. I used loin chops instead of neck filet, which was too expensive and hard to find.

al1son's picture
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Made this one in my slow cooker and put it on all day. Left the raw dumplings in the fridge for the teenagers to add in an hour before I got home - delicious, true comfort food.

calleigh-52's picture

I have made this twice The first time I was worried about using lamb neck fillet but it was delicious however it did taste a bit too vinegary for some reason. The second time it was even better and everyone wanted more! this was a really warm winter meal.

djwinkles's picture
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Although this is yet another recipe I have made but couldn't taste, it looked good before it was even cooked. I too made it in the slow cooker so that I only had the cobbler to do when I got in from work, and instead of transferring the pot to the oven I just cooked the cobblers on a baking tray. They were the loveliest cobblers ever, OH and son commented approvingly and the rest went into the freezer for an easy night one day soon!

trishac's picture

This is a brilliant recipe for someone who does not have a huge amount of confidence in cooking. I couldn't get neck fillets when I needed them so I cut chunks of meat off a shoulder of lamb. It really worked well and my guests were impressed. I had never made 'cobbler' before but that was good too.

gugulethu's picture

Dawn Grabe, please let me know where you eventually found the neck fillets (maybe City Deep Meat Market if you are in Johannesburg). My family don't eat pork. Any suggestions on what to substitute for the smoked bacon? Would really love to make this dish this week. Please advise.

greatfood4us's picture

made this for yesterday for visitors tonight. Just made the cobbler fresh. Was wonderful will make again and a again I think. Rolled cobbler out the thickness told and they rose beautifully.

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