Slow Cooker Lamb Cobbler

The weather so far this winter has been relatively mild but it is still cold. With it being after Christmas there's still a certain amount of laziness in the air so I've been wanting meals with maximum comfort factor and minimum fuss. I fancied a nice stew with dumplings but found I had no diced meat in the freezer or suet! My solution to this was to use what I had in stock – lamb mince, frozen vegetables and to use self raising flour instead of suet. You could substitute the lamb mince for beef if you prefer. The cobbler topping comes out like a cross between a scone and little bread roll but means it turns the dish into a one-pot meal.

Equipment: Slow cooker or Crock Pot

Ingredients

1lb 2oz (500g) Minced lamb

1 Onion, chopped

6oz (175g) Frozen mixed vegetables

1 pint (570ml) Lamb stock

Sprig fresh rosemary

1 Potato, peeled and diced

Black pepper to season

Dash of Worcestershire Sauce or Henderson's Relish

Cobbler

8½oz (250g) Self raising flour

Pinch salt

2oz (55g) Butter, in small dice

1 tbsp (15ml) Mixed fresh herbs chopped (I used parsley, mint, thyme, chives)

1 Egg plus 1 egg for brushing tops

½ pint (285ml) Milk

Method

1. Pre-heat the slow cooker to HIGH.

2. Add all the ingredients for the lamb mixture to the slow cooker.

3. Cook on HIGH for 3-4 hours or LOW for 4-6 hours and then prepare the cobbler.

4. Rub together the flour, salt and butter so it resembles breadcrumbs. Then add the herbs, 1 egg and milk and mix together to form a dough.

5. Divide the dough into 8 and shape into rounds and drop on top of the lamb mix. Brush each one with beaten egg.

6. Cook for another 1-2 hours on HIGH or 2-4 hours on LOW.

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