Lobsgows Oen — Print Recipe — The Culinary Codex

A rich lamb and root vegetable stew topped with golden scone-like cobbler dumplings, baked until puffed and golden.

Ingredients

700g lamb shoulder, diced
2 large leeks, sliced
3 carrots, diced
2 potatoes, diced
1 swede, diced
400ml lamb stock
2 tbsp plain flour
2 tbsp vegetable oil
2 sprigs rosemary
Salt and pepper
For cobbler: 225g self-raising flour, 50g cold butter, 100ml milk, 1 egg, 1 tsp mustard powder, 50g Caerphilly cheese grated

1 Brown lamb in oil in a casserole dish. Remove and set aside.
2 Fry leeks, carrots, swede, and potatoes for 5 min. Stir in flour, cook 1 min.
3 Return lamb, add stock and rosemary. Bring to a simmer, cover, and cook for 1 hour until lamb is tender.
4 Make cobbler: rub butter into flour, stir in mustard and cheese. Add milk and egg to form a soft dough.
5 Remove casserole lid, check seasoning. Drop spoonfuls of cobbler dough on top of the stew.
6 Bake uncovered at 200C (400F) for 25 min until the cobbler topping is risen and golden.

Did You Know?

Lobsgows is the Welsh name for a thick stew, derived from the same root as the English "lobscouse" and Scandinavian "lapskaus."