Potato Cobbler

I found this cobbler being used in a Hairy Bikers’ recipe for chicken casserole. I used it with mutton myself, but the choice is yours. Just remember that you need to have seasoned and thickened your casserole to your satisfaction before adding the cobbler topping – it doesn’t leave enough of a gap for any adjustment afterwards. When I know I want to make this cobbler I cook too many potatoes for another meal, which allows me to weigh out the exact amount of mash I need without causing unnecessary waste. You will need:-

250g mashed potatoes  (not creamed, just mashed)
250g self raising flour, plus extra for rolling
pinch of salt
100g butter, cold, cut into small cubes
125ml milk

  • Cook your casserole as you normally would then, about 40 minutes before you intend to serve your meal, raise the oven temperature to Gas 6/200C/400F
  • Put the flour, salt and butter into a large bowl and use your fingertips to rub the mixture together until it resembles rough breadcrumbs
  • Add the mashed potato and mix it in thoroughly
  • Stir in the milk and mix everything together until you have a smooth dough
  • Flour your pastryboard/worktop generously and turn the dough onto it. Roll it into a sausage shape about 24cm long then divide it into 12 equal pieces
  • Take your casserole out of the oven and lay the pieces of dough on the top of it. Overlap the pieces slightly so that they more or less cover the contents
  • Brush the pieces with a little milk, season them with salt and pepper and return the casserole to the oven without its lid
  • The topping should take about 30 minutes to cook and when done should be well risen and golden brown