Braised Mutton and Caper Cobbler

Cooking Time
Portions
6

Ingredients

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  • g diced leg of mutton
  • g celery stalks, halved
  • g medium carrots, peeled and cut in half
  • g small swede, cut into 12 chunks
  • g shallots, peeled
  • g small turnips, scrubbed but not peeled
  • g whole black peppercorns salt
  • g sprig rosemary
  • g sprig thyme
  • g litre lamb stock, made with 2 good quality stock cubes
  • g Country Range Self Raising Flour
  • g Country Range Butter, diced
  • g Country Range Capers, chopped
  • g parsley, chopped
  • g spring onions, finely chopped
  • ml plain natural yoghurt mixed with 70ml cold water

  • 1

    Step 1

    Place the mutton in a large casserole or pan with the vegetables and herbs.
  • 2

    Step 2

    Add peppercorns and season with salt.
  • 3

    Step 3

    Bring to the boil and simmer gently for 1 hour.
  • 4

    Step 4

    To make the cobbler rub the fat and the flour together.
  • 5

    Step 5

    Stir in the capers, parsley, onions and pepper.
  • 6

    Step 6

    Add enough of the yoghurt and water mix to make a soft, pliable dough.
  • 7

    Step 7

    Roll dough to 2.5cm (1 inch) thick and cut into 12 rounds or wedges. Place on top of the mutton.
  • 8

    Step 8

    Bake at 200°C/400°F/Gas Mark 4 for 20-25 minutes or until the cobbler is golden brown.

Ingredients

  • 1 g diced leg of mutton
  • 2 g celery stalks, halved
  • 3 g medium carrots, peeled and cut in half
  • 1.30 g small swede, cut into 12 chunks
  • 6 g shallots, peeled
  • 6 g small turnips, scrubbed but not peeled
  • 10 g whole black peppercorns salt
  • 1 g sprig rosemary
  • 1 g sprig thyme
  • 1 g litre lamb stock, made with 2 good quality stock cubes
  • 350 g Country Range Self Raising Flour
  • 100 g Country Range Butter, diced
  • 50 g Country Range Capers, chopped
  • 10 g parsley, chopped
  • 4 g spring onions, finely chopped
  • 30 ml plain natural yoghurt mixed with 70ml cold water