Country Lamb and Vegetable Cobbler

Lamb has a stronger flavour than other meats, so a small amount goes a long way. This hearty one-dish meal has more vegetables than meat, but the taste of lamb bursts through in every bite.

Number of servings : 4

Prep time: 20 minutes

Cooking time: 1 hour

Type of meal : | Main Courses | Main Courses

Special diet :


450 g (1 pound) lean lamb steak, trimmed and cut into 1-inch cubes
450 g (1 pound), thickly sliced
4 large stalks celery, thickly sliced
450 g (1 pound) leeks, thickly sliced
12 ounces strong dry (hard) cider
1 can (14 1/2 ounces) reduced-sodium, fat-free chicken broth
Salt and pepper
1 box (10 ounces) frozen peas, thawed
Sprigs of fresh rosemary, sage and thyme, tied together to make a Bouquet garni

For the topping
1 cup sifted self-rising white flour
1/4 cup chopped fresh parsley and sage combined
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
1 to 2 teaspoons low-fat milk (optional)


  1. In large flameproof casserole, dry-fry lamb over medium-high heat until lightly browned, 6 to 8 minutes, stirring frequently. Add carrots, celery, and leeks. Cook 4 minutes, stirring occasionally.
  2. Add cider, broth, and salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 to 25 minutes.
  3. Meanwhile, heat oven to 400ºF. Prepare pastry topping: In medium bowl, stir together flour, parsley, sage, salt, and pepper. Stir in sour cream and mix until firm dough forms. If dough is too dry, add 1 or 2 teaspoons milk. Roll out dough to 1/2-inch thickness. Cut into 16 triangles.
  4. Add peas and bouquet garni to casserole. Arrange triangles on top, covering surface.
  5. Bake until topping has risen and golden brown, 25 to 30 minutes.

Nutritional information: