Diced lamb herby cobbler

Diced lamb herby cobbler


Serves 6


1 tbs sunflower oil
900g lamb neck fillet (cut into large chunks)
200g smoked streaky bacon (rind removed and cut into large pieces)
5 carrots (peeled and cut into large wedges)
350g button mushrooms (wiped, do not wash)
350g baby white onions (peeled and left whole)
8 Bay leaves
Fresh thyme (small bunch, chopped)
Dried herbs (1 dessert spoon each of thyme, rosemary and parsley)
3 tbs plain flour
350ml lamb stock
350ml full-bodied red wine
350g self-raising flour
200g butter (chilled and grated)
Lemon juice (freshly squeezed from 1 fruit)
1 egg (beaten for glazing)
1 tbs Worcestershire Sauce


Pre-heat the oven to 180º C (160º C fan oven).
Heat the oil in a flameproof casserole and cook the bacon for about 4 minutes or until crisp.
Turn up the heat and cook the lamb for about 10 minutes until brown.
Set aside the meats, turn heat to highest and cook the carrots, onions and mushrooms in the casserole.
Cook for about 5 minutes, remove pan from the heat and stir in the plain flour.
Return the meats to the pan, add all the herbs, stock, wine, Worcestershire Sauce and combine.
Season to taste, cover and cook in the oven for about 80 minutes.
After an hour put the self-raising flour, herbs, butter and seasoning in a bowl and combine with a fork.
Make a well in this and add the lemon juice, 3 tablespoons of water then mix to form a soft dough.
Roll out to 5mm thick then cut 8 cm round discs using a cup or similar.
Remove the lid from the casserole and arrange pastry discs on top and overlapping each other.
Put bay leaves between the overlaps, brush with beaten egg and bake for 45 minutes or until golden.

Serving suggestions

Lightly steamed green beans or any other seasonal vegetable go well with this cobbler.