Lamb cobbler recipe

Another nursery favourite from the brilliant Dinner Lady cookbook. We’ve adapted the quantities (the dinner lady version calls for over 5kg mince!)

Rachael, our cook, also does a version with Quorn mince for our little vegetarians and that’s fab, too!

 

Serves 4

225g onions, diced

225g carrots, diced

175g mushrooms, chopped

450g minced lamb or beef

1/2 tsp Marmite

25g plain flour

100ml cold water

 

Cobbler dough

225g plain flour

15g baking powder

55g butter

150ml water

100g cheddar, grated

 

Dry fry the mince, onion and carrot. When the mince is brown, add just enough water to cover, along with the Marmite. Simmer for half an hour and add the mushrooms for the last five minutes. Pour all the meat and vegetables into a casserole dish, keeping back some of the liquid.

Make the gravy by mixing 100ml pf cold water in with the 25g flour and then combine with the reserved liquid. Pour the gravy mixture into the casserole. If there are any lumps, pour the gravy through a sieve first!

For the cobbler scone, rub the butter into the flour and baking powder and bring it all together into a dough with the water.

Roll out the dough and cut into eight rounds. Place on top of the casserole, sprinkle with cheese and bake for 30 minutes at 200C.

Delicious lamb cobbler at Harpole Day Nursery

 

Lamb cobbler and a vegetarian version

Lamb cobbler recipe