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



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



  • 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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  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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Show comments
rachelmccann's picture

made this at the weekend and the compliments i received made me feel like a proper top chef,when really i'm not that great a cook. This was sooo easy to make and will certainly cook again but maybe try with beef.

beverleyc's picture

I've made this twice and both times the 'cobbler' topping didn't rise at all! I even bought a new bag of flour for the second attempt but they stayed dense and heavy. But the lamb stew is rich and delicious.

lindamays's picture

This was delicious.

I made it with lamb and then with beef - a real winner!

bosleyp's picture
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Did half quantities for the two of us. Strangely enough, the leftovers magically vanished before I had a chance to freeze them! Next try will be to vary the veg as my daughter-in-law doesn't like mushrooms, but this is definitely in the family binder from now on.

ellecantere's picture
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This was a complete winner, the lemon juice in the cobblers helped make them nice and light. I didnt bother with a rolling pin, I just formed the cobbles in my hands - it added to the informal feel of the meal.

lulrick's picture
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Really really good! Made last week for friends and will make this week again for different friends!

beverleybarsby's picture

Absolutely delicious! Will definitely make again.