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
Servings: servings
Servings: servings
  1. 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.
  2. 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.
  3. 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.
  4. Add peas and bouquet garni to casserole. Arrange triangles on top, covering surface.
  5. Bake until topping has risen and golden brown, 25 to 30 minutes.