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Irish Stew with Thyme Cobblers

Irish Stew with Thyme Cobblers Recipe

  • For the Stew:
  • 500g shoulder of lamb, cut into 6-7cm pieces
  • Seasoned flour for dusting
  • 2 medium onions, sliced
  • 3 medium carrots, cut into 2cm chunks
  • 4 medium King Edward potatoes, peeled and cut into 3-4cm chunks
  • 1 tablespoon fresh thyme leaves, chopped
  • Rapeseed oil for frying
  • For the stock:
  • Lamb bones
  • 1 onion (quartered)
  • 1 carrot
  • 1celery stick
  • 1 bay leaf
  • For the Thyme Cobblers:
  • 350g self-raising flour
  • 200g chilled butter, cubed
  • 4 tablespoons chopped fresh thyme leaves
  • Juice of one lemon
  • Salt and pepper for seasoning
  • Beaten egg for glazing
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