Herby lamb cobbler

Cheap cut recipe for 6 people, takes only 30 mins; recipe has sunflower oil, streaky bacon, lamb, onion, carrot, button mushroom, plain flour, bay leaf, thyme, red wine, beef stock, worcestershire sauce, self-raising flour, mixed herb, butter, lemon, bay leaf and egg.

Herby lamb cobbler

Herby lamb cobbler

Recipe by Chef Soomro Course: Cheap cut
Servings

6

servings
Prep time

40 mins

Ingredients

  • Red Wine: 350ml red wine
  • Streaky Bacon: 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • Onion: 350g baby onion, peeled
  • Egg: beaten egg, to glaze
  • Carrot: 5 carrots, cut into large chunks
  • Lemon: juice 1 lemon
  • Butter: 200g chilled butter, grated
  • Bay Leaf: 3 bay leaves
  • Thyme: small bunch thyme
  • Sunflower Oil: 1 tbsp sunflower oil
  • Plain Flour: 3 tbsp plain flour
  • Lamb: 900g lamb neck fillets, cut into large chunks
  • Self Raising Flour: 350g self-raising flour
  • Worcestershire Sauce: large splash Worcestershire sauce
  • Beef Stock: 350ml lamb or beef stock
  • Button Mushroom: 350g small button mushroom
  • Mixed Herb: 4 tbsp chopped mixed herb, including thyme, rosemary and parsley

Directions

  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 1.5cm 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.