Our classic minted lamb cobbler recipe is a real winner. A rich minty lamb filling topped with heart mint-flavoured scones, this minted lamb cobbler is delicious after a couple of hours in the oven. This dish takes 2hr and 15 mins to prepare and cook and is definitely worth the wait. This recipe serves 3-4 people, making it the perfect family meal for a chilly Sunday. Serve this delicious cobbler with mashed or roast potatoes with fresh greens like tenderstem broccoli or spinach.
- 3 tbsp olive oil
- 6 rasher smoked streaky bacon, chopped
- 250g shallots, peeled
- 350g Chantenay carrots or baby carrots
- 2 parsnips, peeled and chopped
- 400-500g packet diced lamb
- 2 tbsp plain flour
- 300ml red wine
- 1 lamb stock cube
- 1 tbsp chopped fresh mint
- 1 tsp Marmite
- Salt and freshly ground black pepper
- For the topping
- 250g self-raising flour
- 50g butter
- 2 level tbsp chopped fresh mint
- 1 medium egg
- Approx. 100ml milk
- 1.75 litre casserole dish
- 6.5cm plain round cutter
Set the oven to 180°C/350°F/Gas Mark 4.
Heat 1 tablespoon oil in a sauté pan and add the bacon and shallots. Cook over a medium heat for 5-7 mins, until they start to brown. Add the carrots and parsnips to the pan, and cook for a further 3-4 mins. Tip the contents of the pan into the casserole dish.
Return the pan to the heat and add the remaining oil. When the oil is very hot, add the meat to the pan. Cook the meat over a high heat for 4-5 mins, turning it occasionally to brown the surface, taking care not to turn it too much, as the meat will brown better if left to do it on each surface rather than continually turning it. Sprinkle the flour over the meat and stir to coat it. Pour in the red wine, and stir well and bring to the boil and simmer for a few minutes. Pour in 300ml (½ pint) water and crumble in the stock cube. Add the mint, Marmite and seasoning. Pour the mixture into the casserole. Cover the dish, either with a lid or foil, and cook in the centre of the oven for 1½-1¾ hours.
To make the scones for the topping: Tip the flour into a bowl and rub in the butter. Stir in the mint and season. Beat the egg with enough milk to make it up to 150ml (¼ pint). Reserve about 2 tablespoons egg mixture and pour the rest into the flour. Use a round-bladed knife to mix the ingredients into a dough. Turn the dough out on to the work surface and knead it very lightly to give a smooth surface.
Roll the dough out on a floured surface and cut out about 8 rounds, about 2.5cm (1in) thick, re-rolling the trimmings as necessary.
Working quickly, take the casserole out of the oven. Place the scones on top and brush with reserved egg mixture, then return the dish to the oven, uncovered, for 20-30 mins, or until the scones have risen. Serve immediately with mashed potatoes and steamed green vegetables. To freeze: The scone topping is not suitable for freezing. The stew can be packed into a freezer container when cold and frozen for up to 1 month. Let it defrost before reheating and cooking with the scones.
If you don’t like Marmite, leave it out and add a good dash of Worcestershire sauce.