Irish Vegetable Cobbler

30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. Makes a great potluck dish. I doubled it and started it in a large Dutch oven and then transferred it to a large, deep baking dish and topped it with biscuits."

Original is 4 servings
  • COBBLER TOPPING

Nutritional

  • Serving Size: 1 (960.5 g)
  • Calories 738.6
  • Total Fat - 28.6 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 172.8 mg
  • Sodium - 2842.1 mg
  • Total Carbohydrate - 80.2 g
  • Dietary Fiber - 9.9 g
  • Sugars - 16.7 g
  • Protein - 43.1 g
  • Calcium - 682.3 mg
  • Iron - 5 mg
  • Vitamin C - 74.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

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.

To make the topping


Step 6

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 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.

Step 10

Return to oven and bake 10-12 minutes, or until topping is golden brown.

Step 11

Serve.

Tips


No special items needed.

2 Reviews

Luvcookn

We thoroughly enjoyed this cobbler! I did have to sub the cauliflower with a yam and used 1 carrot, and 2 parsnips. As I made this early in the day, needed to bake it a wee bit longer. Lovely variety of veggies! I am turning the leftovers into a soup today. Thank you for sharing this keeper/repeater recipe Mike! Made for Billboard Recipe Tag.

5.0

review by:
(18 Mar 2024)

Joni

Now that I am working remote from home I actually had time to make this for St Patrick's day. It was delicious with my corn beef and cabbage and was especially enjoyed by my 2year old granddaughter. She loves good food!

5.0

review by:
(19 Mar 2020)

You'll Also Love