Irish Vegetable Cobbler

Recipe by Outta Here
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
  • Add mushrooms, tomatoes and lentils.
  • Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
  • Cover the casserole and transfer to preheated oven. Bake 20 minutes.
  • 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.
  • 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.
  • Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge 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.
  • Serve.
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