Vegetable cobbler

    Vegetable cobbler

    32saves
    1hr20min


    13 people made this

    About this recipe: Chock-full of lovely veg, this recipe is really good for cold winter days as it warms you right up. It's a great combination of garlic, onion, swede, carrot, mushrooms and lentils with a lovely cheesy topping.

    meglovestocook Tyne and Wear, England, UK

    Ingredients
    Serves: 4 

    • 1 tbsp olive oil
    • 1 garlic clove
    • 2 onions, finely chopped (or 8 shallots, halved)
    • 225g (8 oz) swede, chopped
    • 2 carrots sliced
    • 1/2 head of cauliflower, broken into florets
    • 225g (8 oz) button mushrooms , sliced
    • 400g tin chopped tomatoes
    • 55g (2 oz) lentils
    • 2 tbsp cornflour
    • 3-4 tbsp water
    • 300ml (1/2 pint) vegetable stock
    • 2 tsp Tabasco sauce
    • 2 tsp oregano, freshly chopped
    • Topping
    • 225g (8 oz) self-raising flour
    • pinch salt
    • 4 tbsp butter
    • 115g (4 oz) grated Cheddar cheese
    • 2 tsp fresh chopped oregano
    • 150ml milk
    • 1 egg lightly beaten

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / gas mark 4. Heat oil in large frying pan and cook garlic and onion over low heat for 5 minutes. Add swede, carrots and cauliflower and cook for 2-3 minutes.
    2. Add mushrooms, tomatoes and lentils. Place the cornflour and water in bowl mix into a smooth paste. Stir into frying pan with the stock, Tabasco and oregano. Transfer to an ovenproof dish, cover and bake in the preheated oven for 20 minutes.
    3. To make topping, sift the flour and salt in a bowl. Add butter and rub it in, then stir in most of the cheese and oregano. Beat the egg with milk in small bowl and add enough to the dry ingredients to make a soft dough. Knead, then roll out on a lightly floured work surface to 1cm (1/2 in) thick. Cut into 5cm (2 in) rounds.
    4. Remove dih from the oven and increase the temperature to 200 C / gas mark 6. Arrange the dough rounds around the edge of the dish, brush with the remaining egg and milk mixture and sprinkle with the remaining cheese. Cook for a further 10-12 minutes.

    Substitution

    all vegetables can varied according to your personal tastes

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    Reviews (2)

    KatharineAnnBickley
    0

    I made this with different vege- just used what I had in, which was onion, leek, potatoe, aubergine, mushroom and pepper. It was lovely. None of the meat eaters complained that they missed their meat, even the fussy 12 year old asked for second helpings- the fact that it contained lentils, usually a pet hate,seemed to pass him by! Will definitely cook this nutritious meal again. - 17 Oct 2013

    by
    0

    Altered ingredient amounts. Use less Tabasco - 21 Oct 2010

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