Excellent quality, delicious taste, superb consistency – some of the best I’ve ever hadMore About Nick Nairn
Preheat the oven to 220C. Chunkily chop up all the leftover meat, stuffing and veg.
Heat a medium saucepan and add the oil. Cook the onions until softened. Stir in the flour and cook for a minute then whisk in the stock and milk. Bring to the boil then simmer over a medium heat for about 5 minutes until thickened. Season well, stir in a teaspoon or 2 of cranberry sauce, remove from the heat and set aside.
Carefully mix the meat and veggies into the sauce then tip the whole lot into a large pie dish or steak pie ashet that will take the filling almost up to the top.
Now make the cobbler dough. Rub the butter into the flour until it resembles rough breadcrumbs and add a pinch of salt. Stir in the herbs then pour in the milk and stir it together with a blunt table knife until it forms a sticky lump. Work quickly and tip out onto a floured work surface and knead very lightly until smooth.
Roll out on a floured surface to about 1.5cm and using a 6cm biscuit or scone cutter, stamp into 15 rounds. Arrange around the outer edge of the dish, half on the edge and half on the filling, overlapping them as you go. Brush milk then set on an oven tray and bake for 30-35 minutes until the cobblers are risen and golden and the filling bubbling hot. If they begin to brown too much, cover loosely with foil. Allow to cool for 10 minutes before serving with peas or broccoli.