For the stew
500g shoulder of lamb, cut into 6-7cm pieces
Seasoned flour for dusting
2 medium onions, sliced
3 medium carrots, cut into 2cm chunks
4 medium King Edward potatoes, peeled and cut into 3-4cm chunks
1 tablespoon fresh thyme leaves, chopped
Rapeseed oil for frying
For the stock
For the Thyme Cobblers
350g self raising flour
200g chilled butter, cubed
4 tablespoons chopped
Fresh thyme leaves
Juice of one lemon
Salt & pepper
Beaten egg for glazing
Entered by Rose Tabberer on 15/01/2014
Nothing beats a warm comforting Irish Stew but our family's favourite way to cook it is with the addition of a Thyme Cobbler topping which adds more carbs (helps it go further, fills you up more) and adds a great texture. The cobbler soaks up all those gorgeous stew juices from the proper homemade stock, delicious!
To make the stock
- Place bones and vegetables into a pan, cover with cold water and bring to the boil. Remove any scum and simmer for 1 hour. strain stock into a clean pan and reduce by half by boiling vigorously.
To make the stew
- Put the oven on to 160 degrees
- Place the lamb and flour in a plastic bag and shake to coat.
- Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish.
- Fry the onion and carrot in a little more oil for 3-4 minutes, then deglaze the pan with one ladle of stock. Place everything into the casserole.
- Add the potatoes and thyme to the casserole, season with salt and pepper, and then add stock to just under the ingredients level. bring to the boil on the hob.
- Cover and place in the oven and cook for one hour.
To make the Thyme Cobblers
- In a food processor, whizz the flour and thyme together for a couple of seconds to combine. season with salt and pepper.
- Add the butter and pulse until it resembles fine breadcrumbs.
- Add the lemon juice and a little cold water to produce a firm dough.
- Roll the dough out to 1cm thick and cut out shapes using biscuit cutters (shamrock shaped)
- After one hours cooking, remove the stew from the oven and add the cobbler shapes to the top of the stew. brush the cobbler with the beaten egg
- Replace the stew uncovered into the oven for 30-40 minutes until the cobbler is golden and the stew is bubbling. serve sprinkled with fresh thyme leaves