Braised Mutton and Caper Cobbler

mutton-cobler

Ingredients

For the Stew

  • 1kg diced leg of mutton
  • 2 celery stalks, halved
  • 3 medium carrots, peeled and cut in half
  • 1/2 small swede, cut into 12 chunks
  • 6 shallots, peeled
  • 6 small turnips, scrubbed but not peeled
  • 10 whole black peppercorns
  • salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 litre lamb stock made with 2 good quality stock cubes

For the Cobbler top

  • 350g self raising flour
  • 100g butter, diced
  • 50g capers, chopped
  • 10g parsley, chopped
  • 4 spring onions, finely chopped
  • 30ml plain natural yoghurt
  • mixed with 70ml cold water.

Method

  1. Place the mutton in a large casserole or pan with the vegetables and herbs.
  2. Add peppercorns and season with salt.
  3. Bring to the boil and simmer gently for 1 hour.
  4. To make the cobbler rub the fat and the flour together.
  5. Stir in the capers, parsley, onions and pepper.
  6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
  7. Roll dough to 2.5cm thick and cut into 12 rounds or wedges. Place on top of the mutton.
  8. Bake at 200°C, Gas 6 for 20-25 minutes or until the cobbler is golden brown