IRISH STEW WITH THYME COBBLERS

Steps:

• To make the stock:
• Place bones and vegetables into a pan, cover with cold water and bring to the boil. Remove any scum and simmer for 1 hour. Strain stock into a clean pan and reduce by half by boiling vigorously.
• To make the stew:
• 1. Put the oven on to 160 degrees
• 2. Place the lamb and flour in a plastic bag and shake to coat
• 3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish
• 4. Fry the onion and carrot in a little more oil for 3-4 minutes, and then deglaze the pan with one ladle of stock. Place everything into the casserole
• 5. Add the potatoes and thyme to the casserole, season with salt and pepper, and then add stock to just under the ingredients level. Bring to the boil on the hob
• 6. Cover and place in the oven and cook for one hour
• To make the Thyme Cobblers:
• 1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. Season with salt and pepper
• 2. Add the butter and pulse until it resembles fine breadcrumbs
• 3. Add the lemon juice and a little cold water to produce a firm dough
• 4. Roll the dough out to 1cm thick and cut out shapes using biscuit cutters
• 5. After one hours cooking, remove the stew from the oven and add the cobbler shapes to the top of the stew. Brush the cobbler with the beaten egg
• 6. Replace the stew uncovered into the oven for 30-40 minutes until the cobbler is golden and the stew is bubbling. Serve sprinkled with fresh thyme leave