“Cobblers in Ireland are most often a savory main dish rather than a fruit dessert. This one is vegetarian. I have used parsnips in place of the carrots, also. I recently doubled the recipe for a potluck and started it in a very large Dutch oven and transferred it to a large deep baking dish and then topped it with the biscuits.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Add mushrooms, tomatoes and lentils.
  4. Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
  5. Cover the casserole and transfer to preheated oven. Bake 20 minutes.
  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.
  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.
  8. 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.
  9. Return to oven and bake 10-12 minutes, or until topping is golden brown.
  10. Serve.

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