Spring lamb stew with a cobbler crust

A rosemary scone-like topping is the perfect finish to Richard Corrigans seasonal Irish stew
By Richard Corrigan
Spring lamb stew with a cobbler crust
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: plus rising overnight
  • Effort: medium


For the cobbler crust

  • 5 g sugar
  • 15 g fresh yeast
  • 250-270 ml cold water
  • 500 g organic flour
  • 2 sprigs rosemary, 1 finely chopped, 1 roughly chopped
  • 15 g salt

For the stew

  • 1 kg lamb shoulder, diced
  • 1 bay leaf
  • 4 sticks celery
  • 1 onion, cut in half
  • 2 cloves garlic
  • 2 tbsp tomato purée
  • ½ tbsp plain flour
  • glug white wine
  • 500 ml chicken stock
  • 50 g carrots, diced
  • 5 g fresh thyme
  • 100 g turnips, diced


1. For the cobbler crust: combine the sugar, yeast and water and leave to rest for 15 minutes.

2. Sift the flour into a large mixing bowl; add the finely chopped rosemary and salt. Mix in enough liquid to form a dough. Knead for 10 minutes then cover and leave overnight.

3. The next day, knead the dough for a few minutes and wrap in cling film.

4. For the stew: Preheat the oven to 170C/150C fan/gas 3. Heat a little oil in a casserole pan and brown the lamb. Add the bay leaf, 1 celery stick broken in half, onion, garlic, tomato and flour. Pour in the wine and stock (if the stock doesnt cover the meat, top up with water) and season with salt and freshly ground black pepper.

5. Cook in the oven for 45 minutes until the sauce is thickened and the meat is tender.

6. Once out of the oven, add the carrot, thyme and turnip and mix well. Scatter 3 sticks of chopped celery on top.

7. Roll out the cobbler dough and put it on top of the celery layer, making sure the sides are sealed. Decorate with the remaining rosemary and allow the crust to rise in a warm place for 30 minutes.

8. Finally, place the dish back in the oven and cook for 20 minutes or until golden and cooked through.

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