Winter lamb cobbler

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 8

Time to make: 30 mins , excludes making base mixes

Ingredients

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1 portion Basic dough mix (see tip), cut in circles
1 portion Roasted lamb (see tip)
1 portion Basic bean mix (see tip)
1 cup reduced-salt chicken stock
400g can lite baked beans

Vegetables

2 heads broccoli, broken in florets
3 carrots, cut in strips
½ head cauliflower, broken in florets
sprinkle ground cumin

Instructions

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1 Remove portioned Basic dough circles, Roasted lamb and Basic bean mix from freezer the night before. Preheat oven to 190°C. Mix lamb, bean mix, stock and baked beans together in a pan with 1/2 cup water. Heat through.

2 Spoon cobbler into a large ovenproof dish then top with dough circles. Spray with oil. Bake for 25 minutes or until scone circles are golden brown.

3 Meanwhile, steam or microwave vegetables until just tender then sprinkle with a little cumin. Serve with cobbler.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 438 cal

Kilojoules 1840 kJ

Protein 30 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 15 g

Sodium 570 mg

Calcium 160 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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