Nation Lamb and Vegetable Cobbler In the event you get pleasure from hearty stews topped with dumpli…

Nation Lamb and Vegetable Cobbler

In the event you get pleasure from hearty stews topped with dumplings or pastry then you’ll love this low fats model.

Serves 4

500g lean lamb steak
400g carrots, thickly sliced
225g celery thickly sliced
450g leeks thickly sliced
350 ml robust dry cider
350 ml lamb or hen inventory
200g peas
Bouquet garni of rosemary, thyme and sage

For the topping

250g self elevating flour
Four tablespoons chopped recent parsley and sage
150g low fats fromage frais
1 to 2 teaspoons of milk

Warmth oven to 200’c
Trim any fats off lamb and minimize into 1 inch cubes
In a casserole pot dry fry the lamb over a medium warmth for six to eight minutes
Stirring till browned
Add the carrots, celery and leeks cook dinner for additional three to Four minutes
Pour within the cider and inventory, season to style deliver to the boil then cowl and simmer on low warmth for 20 to 25 minutes till the veg is tender
In the meantime make the topping, sift the flour right into a bowl and blend within the recent chopped herbs and salt and pepper
Stir within the fromage frais and convey the combination collectively along with your fingers till you get a dough, whether it is to dry add the milk
Roll out the dough to a thickness of 1/2 inch and minimize into triangles
Add the bouquet garnish and peas into the casserole and prepare the triangles on prime overlaying the floor
Switch the casserole to the oven and cook dinner for 30 minutes till the topping has risen and golden brown.

Plate and luxuriate in this winter hotter however figuring out it’s low fats and wholesome.

Might be served with potatoes