Lamb Cobbler

Filling:

• 2 lb ground lamb

• 6 strips of bacon diced

• 2 apples peeled cored and thinly sliced

• 1 lg onion diced

• 1 tbsp rosemary minced

• 2 tbsps Worcestershire sauce

• 2 tbsps ketchup

• 1 11.2oz bottle hard cider, like Hornsby's amber draft

• 1 tsp salt

• ¼ tsp pepper

Brown bacon and lamb in a large fry pan, breaking up lamb as it cooks. Add remaining ingredients and stir together. Reduce heat to a simmer and cook covered for 20 minutes or until onion is soft. Adjust seasoning and pour mixture into a 9"x 13" baking dish. Top with biscuits.
 
Biscuits:

• 10oz self raising flour

• 2 tsps baking powder

• 3oz chilled butter

• ¾ cup milk

• 1 egg whisked with 1 tbsp water for egg wash

• 2" round cookie cutter

Place flour and baking powder into a large bowl, mix. Cut in butter until the mixture looks grainy. Using a fork gently stir in the milk, stir just until mixture is combined. Tip dough out onto a floured work surface and press into a ½" thick round. Cut as many biscuits as you can, reform dough and cut more rounds. Gently place rounds on top of filling , evenly distributing them. Brush biscuit tops with egg wash. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake  another 10 to 15 minutes until filling is bubbly and biscuits are golden brown.
 
Serves 6.