Lamb Cobbler
Cowbridge Kitchen
This Lamb Cobbler is basically a variation of a Lamb Casserole, you can look at this as two separate dishes in one.
If you leave the topping off this then you have a tasty Lamb Stew, but traditionally this cobbler is topped with Scones and dates right back to 1859.
Todays modern version of the Lamb Cobbler is mostly topped with Suet pastry and makes a great winter warmer meal for the whole family, after all this dish was most probably created as a budget meal in the poor houses of England, much like a Shepherd's Pie.
20 mins Prep time
1 hr 25 mins Cooking time
Time
This is based on a 1/4
1 serving
Calories: 963
Protein: 45g
Fat: 60g
Carbohydrates: 59g
Fiber: 5g
Sugar: 9g
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
We have used Vegetable suet in this recipe, but you could use Beef Suet.
The topping could be made with Potato or more traditionally, Scones.
Cost to make:
£8.52 / $10.78 (Est.)
Equipment:
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How to make a Lamb Cobbler
A cobbler is a variation of the common Pie or Pye.The Lamb Cobbler dates back to 1859 where a stew type filling was often topped with scones.
In the UK the Lamb or meat cobbler became popular as a dish topped with suet pastry, but the Southern American states claim its origins date back to 1830 ?
You can top a Cobbler with Crisps, Pastry, Scones or more traditionally, Suet Dumplings as in this recipe.
Cuisine:British
ingredients
200 g Self Raising Flour
100 g of Suet
1 Pinch of Salt
150 ml of Cold Water
For the Lamb
400 g Minced Lamb
1 Onion (Diced)
2 Large Carrots (Diced)
1/2 Tin Chopped Tomatoes
2 Lamb Stock Cubes
1 tablespoon of Thyme
2 Bay Leafs
1/2 Litre of Lamb Stock
50 ml Olive Oil
50 g Flour
Salt & Pepper for Seasoning.
Cooking Instructions
-
For the Dumplings
- Sieve the flour into a mixing bowl.
- Add the Suet and the Salt.
- Mix in the Water with a fork until you have a soft dough.
- Turn out onto a board and knead for a few mins.
- Roll the Dough into a rectangular shape , about 1 cm thick
- Using a 1.5 inch fluted pastry cutter , cut out about 16 of the suet dumpling rounds.
- Heat the fat in a Cast Iron Cooking Pot.
- Fry off the diced Onion and Carrots for 5 minutes.
- Add the Thyme to the pot and continue cooking until the onions and carrots are soft.
- Add the Minced Lamb to the pot and combine with the veg. Cover and cook until the meat is no longer pink (12 - 15 minutes)
- Make up 500 ml ( 1 Litre ) of lamb stock , using the 2 stock cubes.
- Remove the lid and sprinkle the flour over the meat , then mix in the stock with a wooden spoon.
- Add the chopped tomatoes and the Lamb Stock to the Pot.
- Throw in the Bay Leaves
- Mix together and bring to the boil then simmer for 25 minutes so that the juice thickens.
- Season with Salt & Pepper.
- Transfer the lamb mixture into an oven dish so that it is 3/4 full.
- You can then place the 16 or so suet dumplings on top of the mixture.
- Bake in a preheated oven @ 180 c for about 20 - 30 minutes.
This Lamb Cobbler would also make a great lamb Hot-Pot, just replace the suet topping with sliced potatoes.
Instead of deviding the suet into rounds why not just use a one piece suet pastry top and score it with a knife through the center.
Rapeseed Oil