Lamb Cobbler

Lamb Cobbler


"In Lancashire, when I were a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck. There is an Indian variation, based on 'qeema with peas' - if you like spicy food this will make your toes curl up."


1 h 45 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. To make scone topping: Combine flour, baking powder, 1/4 cup Parmesan, and salt in a large bowl. Mix well. Cut in butter until mixture is crumbly. Add milk and stir just until dough forms a ball.
  2. Turn dough onto a floured surface and knead a couple of times. until smooth. Pat out dough to about a 3/4-inch thickness and cut out 4-inch circles. Gather the dough scraps, press them together, and repeat. You should get about 12 rounds total. Place circles on a lightly floured plate or baking sheet and refrigerate.
  3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x11-inch baking dish.
  4. To make filling: Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook, stirring, for 2 more minutes, taking care not to burn garlic. If using garam masala and curry paste, add them now (see Cook's Notes).
  5. Add lamb, Worcestershire sauce, brandy, port, and salt and pepper. Cook and stir until lamb is browned and cooked through, stirring frequently. Add peas to skillet and stir.
  6. Pour in 1 cup water or red wine and bring to a boil. Whisk in 1/4 cup flour. Simmer for 5 minutes, stirring frequently, until sauce thickens.
  7. Spread lamb mixture into prepared casserole dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush dough with milk, then sprinkle with Parmesan cheese.
  8. Bake in preheated oven until scones are golden brown and filling is bubbly, about 25 to 30 minutes.


  • Cook's Notes:
  • For the Indian version, which I call "Qeema Cobbler," add 1 teaspoon garam masala and 1 tablespoon curry powder to the meat mixture.
  • For a different variation, use red wine instead of water to make the sauce.
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Your rating



  1. 7 Ratings


I thought this was pretty good, but the rest of my family was not crazy about it. Probably won't be making again.

Made just the lamb filling (steps 4 and 5), without the curry but with a pinch of mint. Served with spaghetti and brown butter. Delicious!

I had high hopes for this recipe, but I'm sorry I can't recommend it. One disclaimer: I had to stop halfway through, and resume cooking the next day as I did not have many of the ingredients t...

My review ifs for the topping and presentation only. I will edit the review when I make the stew. That said, I loved the scone the parmesan gives a slightly sharp flavor. I think I may add an...

My wife and I tried this recipe last night, and there seems to be something wrong with the scone topping directions. Since it's just she and I, we cut the recipe in half. After adding the spec...

Made this tonight. It was delicious. To cut the fat, I dry fried the lamb, then added the onion, cooking a few minutes to soften, then poured off the fat before adding the garlic and other ingre...