Herby lamb cobbler

Herby lamb cobbler

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

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.
Try

Middle neck of lamb

This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It is sold in supermarkets, where two little fillets are packaged in a big box and sold at a premium. But from butchers, middle neck chops and neck fillets still make for a cheaper option than more prime cuts. Look for even-coloured meat with a layer of fat running through it.

Per serving

963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

Results 41-60

  • Binder photo Zoe

    19 June 2008

    Zoe rated and commented on this recipe

    5 stars

    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

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  • Binder photo Evenstar

    27 July 2008

    Evenstar commented on this recipe

    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!!

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  • Binder photo karen

    12 August 2008

    karen rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Kerri

    19 August 2008

    Kerri rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lulu

    18 October 2008

    Lulu rated and commented on this recipe

    4 stars

    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.

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  • Binder photo sarah bromley

    21 October 2008

    sarah bromley commented on this recipe

    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.

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  • Binder photo Ellie

    21 October 2008

    Ellie rated this recipe

    5 stars

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  • Binder photo Amy

    02 November 2008

    Amy rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Polly

    27 November 2008

    Polly rated and commented on this recipe

    5 stars

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

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  • Binder photo Nicola

    19 January 2009

    Nicola commented on this recipe

    If I want to cook this in the slow cooked do I need to make some adjustments to the wine/stock? I only got it at Christmas so I'm too confident!! :-)

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  • Binder photo pshopper

    25 January 2009

    pshopper rated and commented on this recipe

    4 stars

    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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  • Binder photo bobby

    26 January 2009

    bobby commented on this recipe

    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.

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  • Binder photo BBC GoodFood

    08 February 2009

    BBC GoodFood commented on this recipe

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

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  • Binder photo Melanie Day

    11 February 2009

    Melanie Day commented on this recipe

    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 !!

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  • Binder photo Kate

    18 February 2009

    Kate commented on this recipe

    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

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  • Binder photo Mermaid

    24 February 2009

    Mermaid rated and commented on this recipe

    5 stars

    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.

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  • Binder photo kitchen_fairy

    01 March 2009

    kitchen_fairy rated and commented on this recipe

    5 stars

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

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  • Binder photo sme

    01 March 2009

    sme commented on this recipe

    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.

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  • Binder photo Heather

    08 March 2009

    Heather rated and commented on this recipe

    4 stars

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

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  • Binder photo Kathy

    16 March 2009

    Kathy commented on this recipe

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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

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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Per serving

963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g

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