Lamb Cobbler

Lamb Cobbler

From the kitchen of  FROGVG

servings |  4
estimated Points® per serving | 5

For the casserole:
400g lean lamb steak, cubed
2 carrots
1 large parsnip
1 onion
1 lamb or beef stock cube
spray cooking oil
3 tomatoes (optional)
1/2 tablespoon flour
1/2 cup water
For the scones:
4oz SR flour
1oz reduced fat margarine
dried mixed herbs
1/8 pint skimmed milk

Chop the onion, carrots, parsnip and tomatoes. Spray a frying pan with spray oil and add all the vegetables, except the tomatoes, and the lamb. Fry until the lamb is browned. Make the stock cube up with 3/4 pint of boiling water. Transfer the vegetable and meat mix to a large oven proof dish. Mix the 1/2 tablespoon of flour with the water and add to the pan. Pour in the stock and bring to the boil. Add to the vegetables and meat, put in the tomatoes and put in a pre-heated oven (160 degrees) for 1 hour 30 mins. To make the scones, mix the flour, margarine and herbs together and add the milk. If the mixture is too sticky add a little more flour. Roll out on a board to 1/2 inch thick and then cut into rounds. At the end of the 1 hour 30 mins cover the casserole with the scones and cook for a further 20 mins at 180 degrees. Serve with plenty of no point veggies.  


To cut the number of points in the recipe omit some lamb and add more vegetables to the casserole, such as swede.