Wednesday, 10 February 2010

Vegetable Cobbler - week 6 :)

OK, im going to be totally honest here and say the jurys out on this one! Im going to try it again but add more flavouring, i didnt think the boys would like it too spicy so i only put half the tabasco in......i really think it needs more tomato base and needs to be cooked for around 10/15 mins longer than stated as it was still quite crunchy - a touch more than i like to be honest! The boys loved the scone topping, hubby said he would like more cheese and the general vibe was 'it was nice but needs more flavour'.

Im going to go step by step as how i did it but take into account what ive said above and if you want to make adjustments as you go please feel free and let me know what you did and how it turned out :)

Gather all your ingredients...
Preheat oven to 180 degrees c. Heat the oil, garlic and onions in a deep frying pan for approx 5 minutes.
Add the celery, swede, carrots and cauliflower and cook for another 5 minutes.
Add the lentils, mushrooms and tomatoes. Stir and cook for another 5 minutes.
(at this point realise your frying pan is too small and transfer to a larger pan! lol)
Mix cornflour and water into a paste. Stir into the vegetable mix with the vegetable stock, tabasco and oregano.
Stir then transfer to an ovenproof dish, cover and place in the oven for 20 mins.
To make the topping, sift flour and salt into a bowl.
Add butter and rub until light breadcrumb mix. Add most of the cheese and gradually add the milk and egg mix to combine (leave some to sprinkle on the top once positioned in baking dish)
Once combined, roll out to approx 1cm or so thick and cut into rounds.
After 20 mins take the dish out of the oven and raise oven temp to 200 degrees c.
Place the dough rounds onto your dish and brush with the egg/milk mix and sprinkle with the remaining cheese.
Cook for a further 15-20 minutes or until golden brown and bubbling! :)
As i said at the top though i would have cooked the initial stages a bit more so that the veg was a little softer and i also left the dough mix in for around 25 minutes to make sure it was cooked through.

As usual, let me know what you think and remember to upload piccies to our facebook page :)


  1. Looks really tasty Debbie, not sure my lot would go for a total veggie dish we had slow cooker moussaka tonight - not sure it was really worth the effort!!!..xoxo

  2. WOW! Debbie that looks really yummy!

  3. It does look delish. My lot do like a lot of flavour so will add the extra tomato base like you say. I'm tempted to add in some chopped up Linda McCartney sozzies or some Quorn chunks... hmmm. I'll let you know how it goes :)

  4. Can't wiar until tomorrow when I make this mouthwatering dish!!!!!!!!!

  5. It looks scrumptious Debbie. I suppose the swede would take quite a bit more cooking than the other vegetables, but hey if you don't try these things you just don't know.

  6. Looks sooooo good! (And i love my veggies al dente too so I probably would have snarfed it all down. *giggles*)

  7. Will upload my pics tomorrow.... Was lovely - I added a teaspoon of onion seeds and a teaspoon of crushed chillies and it was really good. Hubby wants me to make this again next week.


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