Ingredients for 4 People
1 quantity Herbed scone pastry (see separate recipe on this site), made with plain low-fat yogurt instead of milk
1 tbsp semi-skimmed milk
1 tbsp sunflower oil
450 g (1 lb) boneless leg of lamb, trimmed of fat and cut into bite-sized cubes
450 g (1 lb) leeks, thickly sliced
350 g (12½ oz) carrots, thickly sliced
1 can plum tomatoes, about 400 g
200 ml (7 fl oz) lamb stock
2 tbsp chopped fresh thyme
200 g (7 oz) broccoli, broken into florets
salt and pepper
1 . To make the filling, heat the oil in a non-stick frying pan, add the lamb and cook for 3–4 minutes, stirring occasionally, until lightly browned. Add the leeks and carrots, and cook, stirring, for 1 minute.
2 Add the tomatoes with their juice, the stock, thyme, and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer gently for 30 minutes or until the lamb is tender.
3 Roll out the scone dough (see separate recipe on this site) on a lightly floured surface to 1 cm (½ in) thickness. Cut into scones or triangular wedges. Preheat the oven to 220°C (425°F, gas mark 7).
4 Add the broccoli to the lamb stew. and stir in. Cover again, increase the heat slightly and cook for a further 5 minutes.
5 Spoon the lamb stew into a 2 litre (3½ pint) ovenproof dish. Arrange the scones on top, overlapping them slightly. Brush with the milk to glaze. Bake for 20 minutes or until the scone topping is risen and golden brown. Serve hot.