Country lamb and vegetable cobbler

    Country lamb and vegetable cobbler

    28saves
    1hr30min


    1 person made this

    About this recipe: If you enjoy hearty stews topped with dumplings or crumbly pastry, you'll love this low-fat version.

    Ingredients
    Serves: 4 

    • 500 g (1 lb 2 oz) lean lamb steak
    • 400 g (14 oz) carrots, thickly sliced
    • 225 g (8 oz) celery, thickly sliced
    • 450 g (1 lb) leeks, thickly sliced
    • 350 ml (12 fl oz) strong dry cider
    • 350 ml (12 fl oz) lamb or chicken stock
    • Salt and black pepper
    • 200 g (7 oz) peas, defrosted if frozen
    • A few sprigs of fresh rosemary, sage and thyme, tied together to make a bouquet garni
    • For the topping
    • 250 g (9 oz) self-raising white flour
    • 4 tablespoons chopped fresh parsley and sage
    • 150 g (5½ oz) low-fat fromage frais
    • 1-2 teaspoons skimmed milk, optional

    Method
    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Trim any fat off the lamb and cut the meat into 2.5 cm (1 in) cubes. In a large flameproof casserole, dry-fry the lamb over a medium-high heat for 6-8 minutes until it is lightly browned, stirring frequently.
    2. Add the carrots, celery and leeks and cook for a further 3-4 minutes, stirring occasionally.
    3. Pour in the cider and stock, add salt and pepper to taste and bring to the boil. Cover and simmer over a low heat for 20-25 minutes until the vegetables are tender.
    4. Meanwhile, make the topping. Sift the flour into a bowl and stir in the parsley and sage and a good sprinkling of salt and pepper. Stir in the fromage frais and bring the mixture together with your fingertips to make a fairly firm dough. If it is too dry, add 1-2 teaspoons of skimmed milk. Roll out the dough to about 1.5 cm (½ in) thick and cut it into 18-20 triangles.
    5. Add the peas and bouquet garni to the casserole and arrange the triangles on top, covering the surface. Transfer the casserole to the oven and cook for 25-30 minutes until the topping is well risen and golden brown.

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    Reviews (1)

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    The whole family it. I used basil in the dumplings instead of sage. But briliant - 24 May 2016

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