Irish Winter Vegetable Cobbler

Name: Irish Winter Vegetable Cobbler
Cuisine: European, British
Ingredients: 1 tbsp olive oil; 1 clove of garlic, crushed; 8 small onions, halved; 2 celery stalks, sliced; 8oz. Rutabaga, chopped; 2 carrots; ½ small head of cauliflower, broken into florets; 3¼ cups sliced mushrooms; 14oz canned chopped tomatoes; ¼ cup red lentils, rinsed; 2 tbs cornstarch; 3-4 tsp Tabasco sauce; 2 tsp chopped fresh oregano; 2 cups self-rising flour; Pinch of salt; 4 tbsp butter; 1 cup grated sharp cheddar; 2 tsp chopped fresh oregano; 1 flaxseed egg; ⅔ cup almond milk

4 steps

Vegan version of recipe in the cookbook Irish Pub Cooking pg 42.

Updated at: Thu, 17 Aug 2023 03:40:30 GMT

Ingredients

4 servings

1 Tbspolive oil

8 ozRutabaga

0.5 headcauliflower

broken into florets

3 ¼ cupsmushrooms

sliced

14 ozchopped tomatoes

canned

¼ cupred lentils

rinsed

2 Tbscornstarch

3 tspTabasco sauce

2 tspfresh oregano

chopped

Cobbler Topping

2 cupsself-rising flour

salt

4 Tbspbutter

1 cupgrated sharp cheddar

2 tspfresh oregano

chopped

1flaxseed egg

⅔ cupalmond milk

Instructions

Step 1

Preheat oven to 350ﾟF. Heat the oil in a large flame proof casserole and cook the garlic and onions for 5 minutes. Add the celery, rutabaga, carrots and cauliflower and cook for 2 to 3 minutes. Add the mushrooms, tomatoes, and lentils. Mix together the cornstarch and water and stir into the casserole with the stock, Tabasco, and oregano.

OvenPreheat

Step 2

Cover the casserole, then transfer to the preheated oven and bake for 20 minutes.

Step 3

To make the cobbler topping, sift the flour and salt into a bowl. Rub the butter with your fingertips, then stir in most of the cheese and the oregano. Beat the flaxegg with the milk and add enough to the dry ingredients to make a soft dough. Need lightly, roll out to a thickness of a 1/2 inch and cut into 2" circles.

Step 4

Remove the casserole from the oven and increase the oven temperature to 400ﾟF arrange the biscuits around the edge of the casserole brush with the remaining flaxegg and milk and sprinkle with remaining cheese. Cook for an additional 12 minutes until the topping is golden brown. Garnish with oregano sprigs and serve.