Ingredients
For the lamb and lentil filling
1 tbsp olive oil
150g/5½oz lamb chump, cubed
salt and freshly ground black pepper
½ onion, roughly chopped
1 red pepper, roughly chopped
1 garlic clove, finely chopped
150ml/¼ pint red wine
150ml/¼ pint hot beef stock
75g/2½oz Puy lentils, cooked according to packet instructions
85g/3oz spinach
For the rosemary cobbler topping
125g/4½oz self-raising flour, plus extra for dusting
½ tsp baking powder
50g/2oz cold butter, cubed
1 free-range egg, beaten
1 tbsp milk
2 tbsp chopped fresh rosemary
pinch salt
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the lamb and lentil filling, heat the olive oil in a large pan over a high heat. Season the lamb with salt and freshly ground black pepper and fry, stirring frequently, until browned on all sides.
3. Turn down the heat, add the onion, red pepper and garlic and fry for 2-3 minutes.
4. Add the wine and stock and simmer for ten minutes. Add the lentils and spinach and stir well, then pour into an ovenproof dish. Place into the preheated oven while you make the cobbler topping.
5. For the cobbler topping, place the flour, baking powder and butter into a food processor and blend until the mixture resembles breadcrumbs.
6. Add the egg and milk and pulse until the mixture comes together as a dough. Add the rosemary (reserving a little for the garnish) and salt and pulse once more.
7. Turn out onto a floured surface, roll into golfball-sized balls and flatten each ball slightly. Remove the dish from the oven and place the cobbler topping on top of the lamb mixture.
8. Return to the oven and bake for 8-10 minutes, or until the cobbler is golden-brown on top and the lamb is cooked through. Serve in the dish, garnished with rosemary.
