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."
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Scones:
- 3 cups self-rising flour
- 2 teaspoons baking powder
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup butter, chilled
- 7 ounces milk
- Filling:
- 1/4 cup butter
- 2 onions, finely chopped
- 4 cloves garlic, crushed
- 2 pounds ground lamb
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brandy
- 1 tablespoon port wine
- salt and pepper to taste
- 1 (10 ounce) package frozen green peas, thawed
- 1 cup water
- 1/4 cup all-purpose flour
- 2 tablespoons milk
- 1/4 cup grated Parmesan cheese