Welsh lamb cobbler

Method

Heat oil in a large casserole and brown the lamb in batches, then set aside. Fry the onions, carrots and leeks until softened, stir in tomato puree and flour, cooking for a minute. Return the lamb, add stock, herbs, and seasoning, then simmer covered for 90 minutes until tender. Meanwhile, make the cobbler topping by rubbing butter into flour, baking powder and salt until breadcrumb texture, then stir in milk to form a soft dough. Thirty minutes before serving, increase oven to 200C and drop spoonfuls of cobbler dough over the lamb stew, leaving some space between. Bake uncovered for 25-30 minutes until the cobblers are golden and cooked through.