Country Lamb and Vegetable Cobbler
Because lamb has a stronger flavor than other meats, a small amount goes a long way. In this hearty one-dish meal, there are more vegetables than meat, but the flavor of lamb is clearly in every bite.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 1hour |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 lb lean lamb steak trimmed and cut into 1-inch cubes
- 1 lb carrots thickly sliced
- 4 large stalks celery thickly sliced
- 1 lb leeks thickly sliced
- 12 oz strong dry (hard) cider
- 1 can reduced-sodium, fat-free chicken broth (14 1/2 ounces)
- Salt and pepper
- 1 box frozen peas (10 ounces), thawed
- sprigs fresh rosemary, sage and thyme tied together to make a Bouquet garni
- For The Topping
- 1 cup self-rising white flour sifted
- 1/4 cup fresh parsley and sage combined chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup reduced-fat sour cream
- 1 - 2 tsp low-fat milk (optional)
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
- 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.
- 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.
- Add peas and bouquet garni to casserole. Arrange triangles on top, covering surface.
- Bake until topping has risen and golden brown, 25 to 30 minutes.
