Country lamb and vegetable cobbler

Country lamb and vegetable cobbler


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.

Brenda Houghton

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

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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate