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Braised mutton and caper cobbler

Brian Turner from Good Food Live
Mutton is a deliciously flavourful meat, as Brian Turner's hearty recipe for a savoury scone-topped stew amply demonstrates

Braised mutton and caper cobbler

Method

1. Place the mutton in a large, ovenproof, heavy-based saucepan or casserole dish.

2. Surround the meat with the celery, carrots, swede, onions, turnips, rosemary and thyme.

3. Add the peppercorns and season generously with plenty of salt. Pour over enough of the stock to cover the meat.

4. Bring to the boil and simmer for one hour until cooked.

5. Towards the end of the mutton's simmering time, prepare the caper and parsley cobbler.

6. Preheat the oven to 200ºC/gas 6.

7. Rub the flour and butter together in a bowl.

8. Stir in the capers, parsley, onions and pepper and enough of the yogurt mixture to make a soft pliable dough. Be very careful not to overwork the mixture.

9. Roll out and cut into discs or wedges and place on top of the braised mutton stew.

10. Bake in the oven for 15-20 minutes. Serve straight away.

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Serves: 4-6

Prep: 30 min
Cook: 1 hr 20 min

Ingredients
1kg mutton, diced
1 head Celery, cut in half
3 Carrots, peeled and cut in half
1/2 Swede, cut into 8 chunks
6 small Onions, peeled
6 small Turnips, scrubbed, but not peeled
1 bunch Rosemary
2 thyme sprigs
10 whole black peppercorns
1 pinch Salt
900ml lamb stock

For the caper and parsley cobbler

280g self-raising flour
35g Butter, or lard diced
50g capers, chopped
10g Parsley, chopped
4 Spring onions, finely chopped
1 pinch white pepper
30ml plain yogurt, mixed with 140ml cold water