Name: Winter Vegetable Cobbler
Yield: Serves 4
Cuisine: Irish
Ingredients: 1 tbsp olive oil; 1 garlic clove, crushed; 8 small onions, halved; 2 celery stalks, sliced; 2 carrots, sliced; 1 3/4 cups chopped rutabaga (if available); 1/2 small cauliflower, broken into florets; 3 cups sliced mushrooms; 1 2/3 cups of canned chopped tomatoes; 1/4 cup red lentils; 2 tablespoons cornstarch; 3–4 tablespoons water; 1 1/4 cups vegetable stock; 2 teaspoons Tabasco sauce; 2 teaspoons chopped fresh oregano, plus extra sprigs to garnish; Cobbler topping; 1 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 4 tablespoons lightly salted butter; 1 cup shredded sharp cheddar cheese; 2 teaspoons chopped fresh oregano; 1 egg, lightly beaten; 2/3 cup milk

Winter Vegetable Cobbler

At a Glance

Servings: Serves 4

Dietary

Vegetarian

Allergens

Wheat
Milk
Egg

Calories 530 per serving 2120 for selected servings

Fat 22.8g per serving 91g for selected servings

Sugar 15.5g per serving 62g for selected servings

Protein 20g per serving 80g for selected servings

Carbohydrates 64.5g per serving 258g for selected servings

Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.

While a cobbler can be a fruit dessert similar to a crisp, any cobbler dish found on the menu in an Irish pub is more likely to be a main course or side dish, not a dessert. Cobblers are typically meat stews topped with thick circles of a biscuit-like dough, with each circle forming a separate “cobble.” This is a vegetarian version.

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Equipment

Large flameproof casserole dish, oven, mixing bowl, rolling pin, 2-inch cutter

Ingredients

1 tbsp olive oil
1 garlic clove, crushed
8 small onions, halved
2 celery stalks, sliced
2 carrots, sliced
1 3/4 cups chopped rutabaga (if available)
1/2 small cauliflower, broken into florets
3 cups sliced mushrooms
1 2/3 cups of canned chopped tomatoes
1/4 cup red lentils
2 tablespoons cornstarch
3–4 tablespoons water
1 1/4 cups vegetable stock
2 teaspoons Tabasco sauce
2 teaspoons chopped fresh oregano, plus extra sprigs to garnish
Cobbler topping
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons lightly salted butter
1 cup shredded sharp cheddar cheese
2 teaspoons chopped fresh oregano
1 egg, lightly beaten
2/3 cup milk

Instructions

Preheat the oven to 350°F. Heat the oil in a large flameproof casserole dish over medium heat, add the garlic and onions, and cook for 5 minutes, until softened. Add the celery, carrots, rutabaga, and cauliflower, and cook for 2–3 minutes. Add the mushrooms, tomatoes, and lentils. Mix together the cornstarch and water and stir into the casserole with the stock, Tabasco, and chopped oregano.
Cover the casserole dish, then transfer to the preheated oven and bake for 20 minutes.
To make the cobbler topping, sift the flour, baking powder, and salt into a bowl. Rub in the butter, then stir in most of the cheese and the chopped oregano. Beat the egg with the milk and add enough of the mixture to the dry ingredients to make a soft dough. Knead lightly, roll out to a thickness of 1/2 inch and cut into 2-inch circles.
Remove the dish from the oven and increase the temperature to 400°F. Arrange the dough circles around the edge of the dish, brush with the remaining egg and milk, and sprinkle with the reserved cheese. Cook for an additional 10–12 minutes, or until the topping is golden brown. Garnish with oregano sprigs and serve.