irish vegetable cobbler

Name: Irish Vegetable Cobbler
Prep time: 30 min
Cook time: 55 min
Yield: 4
Cuisine: Irish
Ingredients: 1 tablespoon(s) olive oil; 1 clove(s) garlic, peeled and minced; 8 small boiling onions, peeled and halved; 2 stalk(s) celery, sliced; 2 - carrots, peeled and sliced (or parsnips); 1 3/4 cup(s) rutabagas, peeled and chopped; 1/2 - head cauliflower, broken into florets; 3 cup(s) sliced mushrooms; 14 1/2 ounce(s) diced tomatoes, canned; 1/4 cup(s) red lentils; 2 tablespoon(s) cornstarch; 1-4 tablespoon(s) water; 1 1/4 cup(s) vegetable broth; 2 teaspoon(s) tabasco sauce; 2 teaspoon(s) fresh oregano, chopped; - salt and pepper, to taste; ## COBBLER TOPPING; 1 3/4 cup(s) all-purpose flour; 2 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 4 tablespoon(s) unsalted butter, cold; 1 cup(s) shredded sharp cheddar cheese; 2 teaspoon(s) fresh oregano, chopped; 1 large egg, lightly beaten; 2/3 cup(s) milk

(3 RATINGS)

13 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Feb 19, 2016

Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. Makes a great potluck dish. Doubles easily. You can start it in a Dutch oven and transfer it to a casserole for baking.

Rate

prep time 30 Min

cook time 55 Min

method Bake

yield 4 serving(s)

Ingredients

1 tablespoon olive oil
1 clove garlic, peeled and minced
8 small boiling onions, peeled and halved
2 stalks celery, sliced
2 - carrots, peeled and sliced (or parsnips)
1 3/4 cups rutabagas, peeled and chopped
1/2 - head cauliflower, broken into florets
3 cups sliced mushrooms
14 1/2 ounces diced tomatoes, canned
1/4 cup red lentils
2 tablespoons cornstarch
1-4 tablespoon water
1 1/4 cups vegetable broth
2 teaspoons tabasco sauce
2 teaspoons fresh oregano, chopped
- salt and pepper, to taste
COBBLER TOPPING
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, cold
1 cup shredded sharp cheddar cheese
2 teaspoons fresh oregano, chopped
1 large egg, lightly beaten
2/3 cup milk

How To Make irish vegetable cobbler

Step 1

Preheat oven to 350°F.

Step 2

Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots (or parsnips), rutabaga and cauliflower and cook another 2-3 minutes.
Step 3

Add mushrooms, tomatoes and lentils.
Step 4

Mix together the cornstarch and water and stir into the casserole with the broth, Tabasco and oregano. Season with salt and pepper.
Step 5

Cover the casserole and transfer to preheated oven. Bake 20 minutes.
Step 6

To make the topping Sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
Step 7

Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
Step 8

Remove dish from oven and increase oven temperature to 400°F.
Step 9

Arrange the dough circles over top of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown.
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