Country Lamb and Vegetable Cobbler

Country Lamb and Vegetable Cobbler

Serves 4
Points plan:  7.5 points/serving

500g lean lamb steak
400g carrots, thickly sliced
225g celery, thickly sliced
450g leeks, thickly sliced
350ml strong dry cider
350ml chicken stock
seasoning
200g peas
dried herbs

for the topping:

250g self-raising white flour
4 tbsp chopped fresh sage (or about 1tsp dried)
150g virtually fat free fromage frais
1-2 tsp skimmed milk, if required


Heat oven to 200*c.  Trim fat from lamb and cut meat into 2.5cm cubes.  In large flameproof casserole, dry-fry lamb over a medium heat for 6-8 minutes until it is lightly browned, stirring frequently.  Add carrots, celery, peas and leeks and cook for a further 3-4 minutes stirring occasionally.  Pour in cider and stock add salt and pepper to taste and bring to boil.  Cover and simmer over a low heat for 20-25 minutes until the veggies are tender.

Meanwhile, make the topping.  Sift flour into a bowl and stir in the sage and seasoning.  Stir in fromage frais and bring the mixture together with your fingertips to make a fairly firm dough.  If it is too dry, add skimmed milk as required.  Roll out dough to about 1.5cm thick and cut into 18-20 triangles.

Arrange the triangles on top of the casserole, covering the surface.  Transfer the casserole to the oven and cook for 25-30 minutes until the topping is well risen and golden brown.