Irish Stew with Thyme Cobblers
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Skip to 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
- Rapeseed oil for frying
For the stock:
- Lamb bones
- 1 onion (quartered)
- 1 carrot
- 1celery stick
- 1 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 and pepper for seasoning
- Salt and pepper for seasoning
Beaten egg for glazing
- Beaten egg for glazing
Method
step 1
To make the stock:step 2
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.step 3
To make the stew:step 4
1. Put the oven on to 160 degreesstep 5
2. Place the lamb and flour in a plastic bag and shake to coatstep 6
3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dishstep 7
4. Fry the onion and carrot in a little more oil for 3-4 minutes, and then deglaze the pan with one ladle of stock. Place everything into the casserolestep 8
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 hobstep 9
6. Cover and place in the oven and cook for one hourstep 10
To make the Thyme Cobblers:step 11
1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. Season with salt and pepperstep 12
2. Add the butter and pulse until it resembles fine breadcrumbsstep 13
3. Add the lemon juice and a little cold water to produce a firm doughstep 14
4. Roll the dough out to 1cm thick and cut out shapes using biscuit cuttersstep 15
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 eggstep 16
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 leave