Herby lamb cobbler

Herby lamb cobbler

  • 1
  • 2
  • 3
  • 4
  • 5
(92 ratings)

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 leaves
  • 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 leaves
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
aalia97
8th Dec, 2011
1.05
Eugh ! Way to much liquid and it tasted kind of strange. The cobblers were nice but a tad buttery and dense. Will not make again.
minacolada
13th Nov, 2011
5.05
This went down a treat; everyone loved it. I did find there was too much topping for the sauce/stew so next time I'll either reduce the topping amount or increase the sauce as we had some topping left over.
stumpyaura
11th Oct, 2011
5.05
Beautiful! Cooked this for special family dinner and made as per recipe (only change I made was rolling scones out to 10mm thickness as they dont rise much) . i'm not a fan of lamb but this was so tasty and tender and lean. Compliments all round on my cooking thanks to this. Will definitely cook again and perfect entertaining dish as can prepare everything earlier.
lincolntowers4
10th Oct, 2011
5.05
I've done this one a couple of times now. Its absolutely desicious and everyone enjoyed it - I do half plain cobbles and half with the herbs because some are fickle. It does use a lot of wine, so now I have to make sure I have some in the house for cooking - shame!
hanszinderfaan's picture
hanszinderfaan
22nd Sep, 2011
5.05
Once the lamb was browned I put all the ingredients (plus a few more stewing veg) into the slow cooker for several hours. On my first effort the cobblers did not rise well, however the second time I cut down the fat content on the cobblers and the result was much better. What a lovely meal! No side dishes or extra veg required.
hannah_e_davies
18th Sep, 2011
5.05
I make this now and again for my family and its so simple to make and such a pleasure to eat, it takes no time at all to prepare and tastes amazing one of the best recipes I've found.
thepearsons
15th Sep, 2011
5.05
I changed the lamb for beef and it was fantastic I will be cooking this again!!!!!!!! Try the home made ice cream for afters.
taitarzan
4th Sep, 2011
5.05
Amazing meal. Cobblers so light. Passed recipe on to a friend. I did do it in a slow cooker though the day before it was needed. Let it cool and put in the fridge overnight. Took off the fat and then drained the sauce and reduced. Brilliant for a dinner party
spinchin
20th Jul, 2011
5.05
Fantastic, I agree that the cobblers should be thicker than 5mm!
devine22
14th Apr, 2011
5.05
What a lovely flavorsome dish the cobblers were so light and fluffy will definately save this recipe

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.