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Lamb cobbler
This is perfect for colder days and simple to make in the slow cooker too...
- Difficulty: Easy
- Serves 4
Preparation
- Total time
- 3 Hrs 10 Mins
- Preparation time
- 40 Mins
- Cooking time
- 2 Hrs 30 Mins
For the filling
-
20g flour (seasoned with pepper and rosemary)
-
600g lamb (for stewing/braising), diced
-
1 pepper, chopped
-
2 carrots, chopped
-
4 potatoes (medium), chopped
-
6 mushrooms, chopped
-
2 onions, chopped
-
garlic (3x cloves), finely chopped
-
2 beef stock cubes (or lamb)
-
¼ tsp rosemary (or 1 fresh sprig)
For the cobbler
-
350g self-raising flour
-
½ tsp bicarbonate of soda
-
200g butter, grated
-
100ml milk
-
2 tsp rosemary (or 2 fresh sprigs)
-
salt (to taste)
-
pepper (to taste)
-
other herbs (to taste)
-
milk (or egg, to glaze)
-
1.2l water (boiling)
For the filling
-
Coat the lamb in the seasoned flour and put into the bottom of a casserole dish or slow cooker bowl
-
Add the chopped vegetables - you can use any veg here, just what you have in the cupboard and what is in season
-
Add 2 pints of boiling water and 2 stock cubes (keep an eye on the liquid level as it cooks and add more if it is getting too thick/starting to stick)
-
An hour and a half in, start preparing your cobbler topping
For the cobbler topping
-
Sift your flour with the bicarb and herbs - add the grated butter and then the easiest thing is to get in there with your hands and make it into breadcrumbs
-
Once it is roughly mixed in make a well in the middle and add 2/3 of your milk
-
You want a texture like pastry so keep an eye on how much milk you add – you might need more or less (if it is too sloppy then add more flour)
-
Roughly roll out your scone mix and then, with a cutter, cut out circles (you could make balls with your hands and then flatten them out)
-
Take the lamb stew out of the oven and give it a good stir - add more liquid if needed
-
Arrange the scone mix around the top and glaze with raw egg or milk - put back in the oven for about 30–45 minutes, until the cobbler has risen
-
If you are cooking in the slow cooker add the scone topping 45 minutes before the end
Tips
This recipe will take 2.5 hours to cook in conventional oven or 6-7 hours in slow cooker
Serve in big deep bowl and mop up with thick crusty bread.
Reviews
-
Guest
★★★★☆A slow cooker is a god send and it makes Lamb so juicy , due to the long slow cooking of the meat . Beef would also work good in this recipe .
Reviewed on 15/10/15
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