Pumpkin and carrot cobbler

    Pumpkin and carrot cobbler

    122saves
    3hr45min


    20 people made this

    About this recipe: A slow-cooker recipe for a hearty pumpkin (or butternut squash) and carrot stew with a cheesy cobbler on top. Delicious enough to tempt vegetarians and meat eaters alike. This is one of my favourite recipes and so simple - perfect comfort food :o)

    Dorset, England, UK

    Ingredients
    Serves: 4 

    • For the stew
    • 1 large onion, chopped
    • 1 tablespoon olive oil
    • 500g pumpkin or butternut squash - seeded, peeled and diced
    • 500g carrots, diced
    • 1 (400g) tin chopped tomatoes
    • 250ml vegetable stock
    • 1 teaspoon caster sugar
    • 2 to 3 sprigs rosemary, or 1 pinch dried rosemary
    • salt and pepper
    • For the topping
    • 50g butter
    • 150g self-raising flour
    • 1 pinch salt
    • 75g white Stilton cheese, crumbled
    • 4 teaspoons finely chopped rosemary, or 1 pinch dried rosemary
    • 4 tablespoons water

    Method
    Prep:45min  ›  Cook:3hr  ›  Ready in:3hr45min 

    1. In a large pan, brown the onions in the olive oil for 5 minutes. Add the pumpkin, carrot, tomatoes, vegetable stock, sugar, rosemary, salt and pepper. Bring to the boil, stirring.
    2. Transfer to the slow cooker, cover with lid and cook on High for 2 1/2 to 3 hours.
    3. Rub the butter, flour and salt together until they resemble breadcrumbs, mix in the cheese and rosemary, and stir in enough water to make a smooth dough. This can also be done in a food processor.
    4. Pat the dough into a circle slightly smaller than the size of your slow cooker, cut into 8 segments and arrange on top of the cooked stew.
    5. Replace the lid and cook for a further 20 to 30 minutes, until the pastry is well risen and puffy.
    6. Serve and enjoy.

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    Reviews (4)

    7

    I make this recipe, but use Cheddar in the cobbler ('cos I really can't stand Stilton in any form! Or any other "blue" cheese for that matter). It's a great recipe for the autumn - gets the kids to eat the part of the pumpkin they would otherwise throw away!! Very tasty. The stew freezes well, too. - 16 Oct 2011

    EmmaPym
    by
    0

    Not an easy recipe to follow. First off preparing a pumpkin takes ages, then the cobbler doesn't cook in the slowcooker I had to remove them to the oven. The meal was just like soup not very filling for a family meal more suitable for lunch. Just my opinion other people may have better results. And I used cheddar as hate Stilton - 13 Oct 2015

    KirstenFoy
    0

    Absolutely delicious! Tasted really sweet and buttery, yet it's pretty healthy. Really please with this, will definitely make it again. I used homemade stock and cheddar instead of stilton. Also the scones weren't cooking well in my pot so popped it in the oven for 20 mins. - 26 Sep 2015

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