Shepherd's Cobbler - Method – Chefs For Foodies

Ultimate Shepherd's Cobbler with Broccoli

By Chef Aaron Middleton

For 2 People

60 Mins

Gluten, Dairy, Fish, Sulphites, Celery.

Utensils & Essentials

Frying pan, KitchenAid Mixer and Meat grinder attachment, KitchenAid Blender, Casserole dish (18x13x2 inches), Olive oil, salt & pepper

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies.

Allergens: Gluten, Dairy, Fish, Sulphites, Celery.

For the lamb filling:

300g lamb neck filet

60g bacon or pancetta

drizzle of olive oil (not included)

1 onion

fresh rosemary

1 carrot

1 garlic clove

10g tomato puree

120 ml cooking red wine

10ml Worcestershire sauce

120 ml chicken stock (add the chicken stock powder to 120ml of boilig water)

100g peas

For the cobbler:

fresh rosemary

115g self raising flour

70g cold butter

For the broccoli:

10 tenderstem broccoli

1 garlic clove

drizzle of olive oil (not included)

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How to make

Shepherd's Cobbler

Take your lamb neck and slice it down the middle then run it through the grinder with a bowl placed underneath to catch the ground meat. Add the bacon about halfway through and press down using the plunger attachment to make sure all the meat goes through. Use a spatula to scrape off any excess meat. If you do not have the meat grinder attachment you can use a food processor. Chill your meat for 30 minutes in the freezer and then chop into small pieces. Use the pulse button on your processor to chop up the meat.

Heat a large frying pan over medium high heat with a drizzle of oil. Once hot, add the meat mixture into the frying pan, stirring occasionally, allowing it to caramelise. Season with salt and pepper. Meanwhile, trim, halve and peel your onion, removing the first layer, then cut into chunks. Strip the leaves from the rosemary. Cut the carrot into quarters, then cut these into batons. Peel the garlic. Using the meat grinder attachment with a bowl placed underneath, grind the onion, carrots, garlic and rosemary. Use the plunger to push the vegetables through the grinder.

Add this to your pan with the meat and continue to cook for around 10 minutes, making sure to scrape up any browned bits from the bottom of the pan. Add the tomato purée and cook for 3-4 mins, stirring constantly. Turn the heat up to high then add the wine. Simmer and reduce by half, until the sauce has thickened. Add the Worcestershire sauce and cook for a further 2 mins, until reduced. Add the stock and bring to the boil. Cook this for a further 20 to 30 minutes, until rich and the flavour has intensified.

Preheat the oven to 180°C/ 160°C fan/ gas mark 4. Strip the leaves from the rosemary and add these and the flour to a blender. Blend on a high speed to combine, until the rosemary is really fine. Tip this into a metal bowl and add the butter. Use your hands to rub the butter into the flour mixture. Tip onto a work surface and knead gently. Roll into a ball and flatten, then cut into 6 even pieces. Roll each piece into a small ball. Flatten them slightly, place on a plate and chill for 10-15 mins.

Once the sauce has thickened and is looking rich and glossy add the peas to to the mix and remove from the heat. Add some black pepper, stir and transfer to a medium sized baking dish, about 18 x 13 x 2 inches, spreading the mixture out. Cover with a lid or a double sheet of foil and cook for 15 mins. Increase the oven temperature to 220°C/ 200°C fan/ gas mark 7. Remove the lid or foil and cook for a further 10-15 mins until golden brown on top.

Meanwhile, boil the kettle then add the boiling water to a medium saucepan. Season the water with salt. Thinly slice the garlic and add to a small bowl with a glug of olive oil. Season with salt and pepper. Trim the broccoli stems, add to the boiling water and cook for 3 mins, until just tender. Scoop the broccoli out of the water and add straight into the bowl with oil and garlic. Mix together well, seasoning to taste.