Vegetable Cobbler Recipe

This is a great recipe for using up lots of different vegetables. You can easily adjust or replace the ingredients depending on what you are growing in the garden at the time, or have left over.

Vegetable Cobbler

I have harvested the last of my tomatoes growing outside this week, its been my most successful year ever.  The ones growing in the greenhouse finished a number of weeks ago.  I'm not sure whether this success is down to the weather or the fact that I've grown the variety Harbinger for the first time.

  

Recipe (serves 4)

1 tbsp olive oil
8 small onions, halved
2 celery sticks, sliced
225g / 8 oz potatoe, chopped
2 carrots, sliced
1/2 small head of cauliflower, broken into florets
225g / 8 oz button mushrooms, sliced
400g chopped tomatoes
55g / 2oz red lentils, rinsed
2 tbsp cornflour
3-4tbsp water
300ml /10fl oz vegetable stock
2tsp Tabasco sauce
2tsp chopped fresh oregano

Savoury scone mixture

For the topping
225g /8oz self-raising flour
pinch of salt
115g / 4oz butter
115g / 4oz grated mature Cheddar cheese
2tsp chopped fresh oregano
1 egg, lightly beaten
150ml / 5fl oz milk






Preheat oven 180degreesC / 350degrees F /Gas Mark 4
Heat oil in large frying pan and cook the onions over a low heat for 5 minutes.  Add celery, potato, carrots and cauliflower and cook for 2-3 minutes.


Add mushrooms, tomatoes and lentils.  Place cornflour and water in a bowl and mix to make a paste.  Stir into the frying pan with the stock, Tabasco and oregano.  Transfer to an ovenproof dish, over and bake in the oven for 20 minutes (although I prefer 35mins).

Savoury scone dough

To make the topping, sift the flour and salt into bowl. Add butter and rub it in, then stir in most of the cheese and oregano.  Beat the egg with the milk into a small bowl and add enough to the dry ingredients to make a soft dough.  Knead, then roll out on a lightly floured surface to 1cm thick.  Cut into 5cm / 2inch rounds.


Remove the dish from the oven and increase the temperature to 200degreesC/400degreesF / Gas mark 6.  Arrange the dough rounds around the edge of the dish, brush with the remaining egg and milk mixture and sprinkle the remaining cheese. Cook for a further 12 minutes.       
                                

One for freezer

I often freeze half of the mixture once cooked, without the scones on the top.

Large savoury scones topping

I am entering this recipe into the May 2015 Cool Cauliflower Recipe Collection blog hop, hosted by Tin and Thyme and Lavender and Lovage. 

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Labels: recipe , tomato