A low-fat spin on a classic English lamb cobbler

With all the vegetables, meat and pastry in this country lamb cobbler, this lamb cobbler is practically a one-dish meal. Plus, the low-fat ingredients makes the British staple much healthier.

• 500 g (1 lb) lean lamb steak, trimmed and cut into 2.5 cm (1 in) cubes
• 500 g (1 lb) carrots, thickly sliced
• 4 large stalks celery, thickly sliced
• 500 g (1 lb) leeks, thickly sliced
• 375 ml (1 1⁄2 c) strong dry cider
• 500 ml (2 c) low-sodium chicken stock
• 500 ml (2 c) frozen peas, thawed
• Sprigs rosemary, sage and thyme, tied together to make a bouquet garni
• 130 g (1 c) white self-raising flour, sifted
• 50 ml (1⁄4 c) chopped fresh parsley and sage combined
• 2 ml (1⁄2 tsp) salt
• Freshly ground black pepper, to taste
• 125 ml (1⁄2 c) light sour cream
• 5 to 10 ml (1 to 2 tsp) 1% milk (optional)

Preparation time: 20 minutes. Cooking time: 1 hour. Serves 4.

1. Dry-fry lamb over medium-high heat in a large flame-proof casserole until lightly browned, six to eight minutes. Stir frequently. Add carrots, celery and leeks. Cook four minutes, stirring occasionally.
2. Add cider and stock. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 to 25 minutes. Meanwhile, heat oven to 200ºC (400ºF).
3. To make pastry topping, combine the flour, parsley, sage, salt and pepper in a medium bowl. Stir in sour cream and mix to make a firm dough. If dough is too dry, add 5 or 10 millilitres (one or two teaspoons) of milk. Roll out to 1.5 centimetres (3⁄4 inch) thick. Cut into 16 triangles.
4. Add peas and bouquet garni to casserole. Arrange pastry triangles on top, covering the surface.
5. Bake until pastry topping is well-risen and golden brown, or 25 to 30 minutes.

• Per serving:
• 530 Calories
• 35 g Protein
• 12 g Fat (including 5 g Saturated Fat)
• 90 mg Cholesterol
• 73 g Carbohydrates
• 9 g Fibre
• 750 mg Sodium

This British classic is topped with delicious pastry. Here, it goes low in fat, but is still packed with delicious and familiar taste.