Sage Lamb Cobbler

The brilliant Brian Turner is back on the show with this great family recipe that kids and adults will love. The light and fluffy savoury scones on top work perfectly with the tender lamb and vegetables. A recipe you will return to time after time!

Ingredients

8 x 3oz pieces boned neck of lamb
1oz plain flour
2tbsp oil
8oz onions, finely chopped
8oz carrots, diced
8oz swede diced
8oz frozen peas
8oz diced tomato flesh
8oz chestnut cup mushrooms
1 tsp paprika
Salt & pepper
1 pt chicken stock

Cobbler Mix

10oz plain flour
3tsp baking powder
1tsp shredded fresh sage
3oz unsalted butter
2tbsp grated Wensleydale cheese
1 beaten egg
2 tbsp milk
Milk & 1 egg yolk for egg wash

Method

Print Recipe

Heat the oil in a casserole dish that has a lid
Season the lamb with salt & pepper and then roll in flour and dust-off excess
Fry in oil until well coloured all round
Take out and put to one side
Add onions and fry until lightly colours
Add carrots and swede
Cut mushrooms in quarters and add to casserole
Put the meat back in and dust with paprika
Put stock in and bring to the boil
Cover with lid, put into the oven 170 c and cook out well, about 2 hours plus
Take out from oven and leave to stand, check seasoning and add the peas & tomatoes
Meanwhile make the cobbler mix
Sieve flour, baking powder and a pinch of salt into bowl
Add sage and rub in the butter
Mix in cheese and add egg and milk to make a soft dough, don’t knead too much
Roll out ½ “and cut into 1 ½ rounds
Arrange on top of the meat overlapping slightly, brush with milk and egg mix
Put in the oven 190 c and bake until cooked, about 20 minutes
Serve from casserole dish

Ingredients

8 x 3oz pieces boned neck of lamb
1oz plain flour
2tbsp oil
8oz onions, finely chopped
8oz carrots, diced
8oz swede diced
8oz frozen peas
8oz diced tomato flesh
8oz chestnut cup mushrooms
1 tsp paprika
Salt & pepper
1 pt chicken stock

Cobbler Mix

10oz plain flour
3tsp baking powder
1tsp shredded fresh sage
3oz unsalted butter
2tbsp grated Wensleydale cheese
1 beaten egg
2 tbsp milk
Milk & 1 egg yolk for egg wash

Method

Heat the oil in a casserole dish that has a lid
Season the lamb with salt & pepper and then roll in flour and dust-off excess
Fry in oil until well coloured all round
Take out and put to one side
Add onions and fry until lightly colours
Add carrots and swede
Cut mushrooms in quarters and add to casserole
Put the meat back in and dust with paprika
Put stock in and bring to the boil
Cover with lid, put into the oven 170 c and cook out well, about 2 hours plus
Take out from oven and leave to stand, check seasoning and add the peas & tomatoes
Meanwhile make the cobbler mix
Sieve flour, baking powder and a pinch of salt into bowl
Add sage and rub in the butter
Mix in cheese and add egg and milk to make a soft dough, don’t knead too much
Roll out ½ “and cut into 1 ½ rounds
Arrange on top of the meat overlapping slightly, brush with milk and egg mix
Put in the oven 190 c and bake until cooked, about 20 minutes
Serve from casserole dish