Herbed lamb cobbler

    1 hour 5 min

    A hearty hotpot of lean lamb chunks, leeks, carrots, tomatoes and broccoli with a herbed scone topping is sure to satisfy a hungry family. To complete the meal, serve with lightly steamed green beans or another seasonal green vegetable, to boost the vitamin content of the meal.

    24 people made this

    Serves: 4 

    • 1 quantity Herb scone pastry, made with plain low-fat yogurt instead of milk
    • 1 tbsp semi-skimmed milk
    • Lamb filling
    • 1 tbsp sunflower oil
    • 450 g (1 lb) boneless leg of lamb, trimmed of fat and cut into bite-sized cubes
    • 450 g (1 lb) leeks, thickly sliced
    • 350 g (12½ oz) carrots, thickly sliced
    • 1 can plum tomatoes, about 400 g
    • 200 ml (7 fl oz) lamb stock
    • 2 tbsp chopped fresh thyme
    • 200 g (7 oz) broccoli, broken into florets
    • salt and pepper

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. To make the filling, heat the oil in a non-stick frying pan, add the lamb and cook for 3–4 minutes, stirring occasionally, until lightly browned. Add the leeks and carrots, and cook, stirring, for 1 minute.
    2. Add the tomatoes with their juice, the stock, thyme, and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer gently for 30 minutes or until the lamb is tender.
    3. Roll out the scone dough (see separate recipe on this site) on a lightly floured surface to 1 cm (½ in) thickness. Cut into scones or triangular wedges. Preheat the oven to 220°C (425°F, gas mark 7).
    4. Add the broccoli to the lamb stew. and stir in. Cover again, increase the heat slightly and cook for a further 5 minutes.
    5. Spoon the lamb stew into a 2 litre (3½ pint) ovenproof dish. Arrange the scones on top, overlapping them slightly. Brush with the milk to glaze. Bake for 20 minutes or until the scone topping is risen and golden brown. Serve hot.

    Another idea

    To make a Hungarian-style turkey cobbler, lightly brown 300 g (10½ oz) skinless boneless turkey breast, cut into bite-sized cubes, in 1 tbsp sunflower oil with 1 thinly sliced onion and 1 crushed garlic clove. Stir in 300 g (10½ oz) peeled, diced potatoes, 200 ml (7 fl oz) chicken stock, 1 can chopped tomatoes, about 400 g, with the juice, and 1 tbsp paprika. Bring to the boil, then cover and simmer gently for 20 minutes. Stir in 300 g (10½ oz) fresh shelled or frozen broad beans. Bring back to the boil, then simmer, covered, for about 5 minutes. For the scone topping, replace the herbs with 1 tbsp caraway seeds, and cut the dough into 12 rounds. Transfer the turkey stew to an ovenproof dish, arrange the scone rounds on top and glaze with milk. Bake as in the main recipe.

    Plus points

    Lamb has a reputation for being a fatty meat, but changes in breeding, feeding and butchery techniques have reduced the fat content considerably. * Carrots are rich in beta-carotene, which helps to protect cells against damage by free radicals. Older, darker carrots contain more beta-carotene than young, pale ones.

    Each serving provides

    A, C, E * B1, B6, folate, calcium, iron, potassium * niacin, copper, zinc

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    Reviews in English (2)


    my partner loves this, is his alltime favourite recipe  -  19 Oct 2009


    Altered ingredient amounts. increased the amount of scone topping  -  19 Oct 2009