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Irish Vegetable Cobbler

Created by Mikekey on October 24, 2013

1 tablespoon oil (olive oil)
1 garlic clove, peeled and crushed
8 small onions, peeled and halved
2 stalks celery, sliced
2 carrots, peeled and sliced (or 2 parsnips, peeled and sliced-or a combo of both)
1 3/4 cups rutabagas, peeled and chopped
1/2 cauliflower head, broken into florets
3 cups sliced mushrooms
1 2/3 cups diced tomatoes (canned)
1/4 cup red lentil
2 tablespoons cornstarch
1 to 4 tablespoons water
1 1/4 cups vegetable broth

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.