For the Stew:

  • 500g shoulder of lamb, cut into 6-7cm pieces

Seasoned flour for dusting

  • 2 medium onions, sliced
  • 3 medium carrots, cut into 2cm chunks
  • 4 medium King Edward potatoes, peeled and cut into 3-4cm chunks
  • 1 tablespoon fresh thyme leaves, chopped

Rapeseed oil for frying

  • Rapeseed oil for frying

For the stock:

  • Lamb bones
  • 1 onion (quartered)
  • 1 carrot
  • 1celery stick
  • 1 bay leaf

For the Thyme Cobblers:

  • 350g self-raising flour
  • 200g chilled butter, cubed
  • 4 tablespoons chopped fresh thyme leaves
  • Juice of one lemon

Salt and pepper for seasoning

  • Salt and pepper for seasoning

Beaten egg for glazing

  • Beaten egg for glazing


  • STEP 1
    To make the stock:
  • STEP 2
    Place bones and vegetables into a pan, cover with cold water and bring to the boil. Remove any scum and simmer for 1 hour. Strain stock into a clean pan and reduce by half by boiling vigorously.
  • STEP 3
    To make the stew:
  • STEP 4
    1. Put the oven on to 160 degrees
  • STEP 5
    2. Place the lamb and flour in a plastic bag and shake to coat
  • STEP 6
    3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish
  • STEP 7
    4. Fry the onion and carrot in a little more oil for 3-4 minutes, and then deglaze the pan with one ladle of stock. Place everything into the casserole
  • STEP 8
    5. Add the potatoes and thyme to the casserole, season with salt and pepper, and then add stock to just under the ingredients level. Bring to the boil on the hob
  • STEP 9
    6. Cover and place in the oven and cook for one hour
  • STEP 10
    To make the Thyme Cobblers:
  • STEP 11
    1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. Season with salt and pepper
  • STEP 12
    2. Add the butter and pulse until it resembles fine breadcrumbs
  • STEP 13
    3. Add the lemon juice and a little cold water to produce a firm dough
  • STEP 14
    4. Roll the dough out to 1cm thick and cut out shapes using biscuit cutters
  • STEP 15
    5. After one hours cooking, remove the stew from the oven and add the cobbler shapes to the top of the stew. Brush the cobbler with the beaten egg
  • STEP 16
    6. Replace the stew uncovered into the oven for 30-40 minutes until the cobbler is golden and the stew is bubbling. Serve sprinkled with fresh thyme leave

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