Herby lamb cobbler

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

    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

    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

    Onion

    un-yun

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

  • 5 carrots, cut into large chunks
    Carrot

    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

    Butter

    butt-err

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

  • juice 1 lemon
    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
    Eggs

    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)

campodifragole's picture

This is really good! I have tried once and made several time. The cobblers are the perfect topping!

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
5

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
5

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
5

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.

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…