Winter Vegetable Cobbler

straight out of the oven

This is from “vegetarian cookbook

As served to DD1

DH made the sauce bit to this last week (when it was orginally on the meal plan) & froze it a Pyrex dish.   We got it out of the freezer several hours before we planned to cook it, so it could defrost & make the cheesy-scone topping fresh.

DH & I both loved this – even without the yummy topping, I could eat bucketfulls of the veg (I do love a drop of Tabasco!)

Unfortunately, DD1 (3.11) doesn’t feel the same way – she would only eat the scone & the carrot. She picked at a few bits of cauliflower & celery, saying that she did like them, but wasn’t going to eat them .  DD2 ate some, but didn’t wolf it down in her usual manner, although she has been miserable with her teeth this week, so perhaps it was partly due to that? #clutchingatstraws

I will try again, perhaps adding some canillini beans next time (as I know she likes them), and more carrot & some Butternut Squash instead of the swede.


  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 8 shallots, chopped
  • 2 celery sticks, sliced
  • 225g swede, chopped
  • 2 carrots, sliced
  • 0.5 small cauliflower, broken into florets
  • 225g mushrooms, sliced
  • 400g tin chopped tomatoes
  • 55g red lentils
  • 2 tbsp cornflour
  • 3-4 tbsp water
  • 300ml low salt veg stock
  • 2 tsp Tabasco Sauce
  • 1 tsp dried oregano


  • 225g SR flour
  • pinch of salt
  • 4 tbsp butter
  • 115g vegetarian, organic strong cheddar, grated
  • 1 tsp dried oregano
  • 1 egg, lightly beaten
  • 150ml milk


  1. pre-heat the oven to 180C
  2. heat the oil in a large pan over a low heat
  3. add the garlic & onions & cook gently for 5mins
  4. add the celery, swede, carrots, cauliflower & cook for 2-3 mins
  5. add the mushrooms, tomatoes & lentils
  6. Put the cornflour & water into a bowl & blend to a smooth paste
  7. Stir into the pan along with the stock, tabasco & oregano
  8. transfer to an oven-proof dish, cover with foil & bake in the oven for 20mins
  9. Meanwhile, make the topping.
  10. Sift the flour & salt into a bowl.
  11. Add the butter & rub into the flour using your fingertips until the mixture resembles breadcrumbs
  12. stir in most of the cheese & the oregano
  13. beat the egg with the milk in a small bowl & add enough to the dry ingredients to make a soft dough
  14. turn out onto a lightly floured work surface, knead briefly, the roll out to about 1cm & cut into 5cm rounds
  15. remove the dish from the oven & increase the temp to 200C
  16. arrange the dough rounds around the edge of the dish, brush with the remaining egg & milk mixture & spinkle with the remaining cheese.
  17. Bake for another 10-12minutes

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Vegetarian

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