Irish Stew with Thyme Cobbler by Rose Tabberer

Irish Stew with Thyme Cobbler by Rose Tabberer

Posted by Competition Entrant on 20/01/2014

  • Blog post
  • 4 of 5 14
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Can be made with these products:

Ingredients

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
Lamb bones
onion (quartered)
carrot
celery stick
bay leaf

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! 

Method

To make the stock

  1. 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

  1. Put the oven on to 160 degrees
  2. Place the lamb and flour in a plastic bag and shake to coat.
  3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish.
  4. 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.
  5. 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.
  6. Cover and place in the oven and cook for one hour.

To make the Thyme Cobblers

  1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. season with salt and pepper.
  2. Add the butter and pulse until it resembles fine breadcrumbs.
  3. Add the lemon juice and a little cold water to produce a firm dough.
  4. Roll the dough out to 1cm thick and cut out shapes using biscuit cutters (shamrock shaped)
  5. 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
  6. 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

Like it? Rate it

Click on the star to rate this recipe

comments powered by Disqus

Ingredients

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
Lamb bones
onion (quartered)
carrot
celery stick
bay leaf

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

More from this blogger

Latest blogs

Winning Recipe

After much deliberation by our judges who reviewed all the recipes entered into the competition, it has been decided that Mama’s Potato Halloumi Cake recipe by Burcu Musselwhite from Milton Keynes has been selected as the winning entry. Congratulations Burcu.