Winter Lamb Cobbler




The Lamb:
1 tbsp sunflower oil (olive oil works fine if you don’t have any)
200g bacon lardons or streaky bacon cut into small strips
900g lamb neck fillets cut into large chunks (lamb shoulder or leg work just as well for this though and are a little less pricey)
350g shallots, peeled and diced
350g small button mushrooms, wiped clean
5 carrots cut into large chunks
1 tbsp plain flour
3 bay leaves
Small bunch of thyme
350ml red wine
350ml lamb stock (or chicken)
1½ tbsp Worcestershire sauce
Salt and pepper

The Cobbler Topping:
350g self raising flour
Thyme, rosemary and parsley, chopped (enough for 4 tbsp)
150g chilled butter
100ml milk
Juice of ½ a lemon
Salt and pepper
1 egg, beaten to glaze