Country Lamb Cobbler

Country Lamb Cobbler


1 person made this

If you enjoy casseroles topped with pastry or dumplings, you’ll love this low-fat version.

Lynn Lewis

Serves: 4 

  • 500 g lean lamb steak, trimmed and cut into 3 cm cubes
  • 500 g carrots, thickly sliced
  • 4 large stalks celery, thickly sliced
  • 500 g leeks, thickly sliced
  • 1½ cups (375 ml) strong dry cider
  • 2 cups (500 ml) salt-reduced chicken stock
  • 2 cups (300 g) frozen peas, thawed
  • sprigs rosemary, sage and thyme, tied together to make a bouquet garni
  • 1 cup (140 g) white self-raising flour, sifted
  • ¼ cup chopped fresh parsley and sage combined
  • ½ teaspoon salt
  • freshly ground black pepper, to taste
  • ½ cup (125 g) light sour cream
  • 1 to 2 teaspoons low-fat milk (optional)

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Dry-fry lamb over medium-high heat in a large flameproof casserole until lightly browned, 6 to 8 minutes; stir frequently. Add carrot, celery and leek. Cook 4 minutes; stir occasionally.
  2. Add cider and stock. Bring to the boil. Reduce heat to low; cover and simmer until vegetables are tender, 20 to 25 minutes.
  3. Meanwhile, heat oven to 200ºC. To make pastry topping, combine the flour, parsley, sage, salt and pepper in a medium bowl. Stir in sour cream; mix to make a firm dough. If dough is too dry, add 1 or 2 tsp milk. Roll out to 1.5 cm thickness. Cut into 16 triangles.
  4. Add peas and bouquet garni to casserole. Arrange pastry triangles on top, covering the surface.
  5. Bake until pastry topping is well risen and golden brown, 25 to 30 minutes.

on the menu

With all the vegetables, meat and pastry in the lamb cobbler, you need add very little to make a meal. You might start with a cream of pumpkin or spinach soup and finish with fresh fruit and a selection of your favourite cheeses.

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