2 Hours 30 - minutes
Our warming lamb cobbler is perfect to serve on a cold day.
For the cobbler stew:
600g diced lamb for stewing/braising
1 pepper (chopped finely)
2 carrots (chopped finely)
4 medium potatoes (chopped)
150g mushrooms (chopped)
2 onions (sliced)
3 cloves of garlic crushed
2 gluten free lamb stock cubes
1 ½ pints water
¼ tsp dried rosemary (or 1 sprig if fresh)
1 bay leaf
oil for frying
For the cobbler topping:
245g Glutafin Gluten Free Select Multipurpose White Mix
1 tbsp gluten free baking powder
¼ tsp salt
½ tsp xanthan gum
50g natural yogurt
2 tsp rosemary (or 2 sprigs)
salt and pepper
other herbs to taste
milk or egg to glaze
Large casserole dish
6cm round cutter
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1. Coat the lamb in 20g of the seasoned Flour Mix and fry in a pan until brown, remove and put into the bottom of a casserole dish.
2. Make up the stock cubes by adding the stock cubes to boiling water.
3. Add the vegetables to the casserole dish, with little of the stock. Pour into the casserole dish, add the stock, cover and place into the oven at 180°C/160°C/Gas Mark 4.
4. At around an hour and a half in, start preparing your cobbler topping.
5. Prepare the cobbler topping by placing the remaining 225g of Flour Mix and gluten free baking powder, herbs, salt & pepper and xanthan gum into a large bowl. Rub in the fat until the mixture resembles fine breadcrumbs,
6. Add the yogurt and milk to form a soft not sticky dough. You want a texture like pastry so keep an eye on how much milk you add – you might need more or less (if it is too sloppy then add more mix)
7. Turn out on to a surface lightly dusted with mix. Bring together and knead gently until smooth.
8. Roll out to a thickness of 3 - 3.5cms. Cut into rounds using a 6cm cutter.
9. Take the lamb stew out of the oven and give it a good stir. Add more liquid if needed or a little Flour Mix to thicken if needed.
10. Place the rounds of cobbler on top of the lamb leaving gaps, brush with egg wash and sprinkle with some extra herbs.
11. Place it back in the oven for about 35 minutes, until the cobbler is golden has risen and is cooked through.