Irish Vegetable Cobbler Recipe

Name: Irish Vegetable Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 garlic clove, peeled and crushed; 8 small onions, peeled and halved; 2 stalks celery, sliced; 2 carrots, peeled and sliced; 1 3/4 cups rutabagas, peeled and chopped; 1/2 head cauliflower, broken into florets; 3 cups mushrooms, sliced; 1 2/3 cups canned tomatoes, diced; 1/4 cup red lentil; 2 tablespoons cornstarch; 1 -4 tablespoon water; 1 1/4 cups vegetable broth; 2 teaspoons Tabasco sauce; 2 teaspoons fresh oregano, chopped; salt and pepper, to taste; Cobbler Topping; 1 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 4 tablespoons unsalted butter; 1 cup sharp cheddar cheese, shredded; 2 teaspoons fresh oregano, chopped; 1 egg, lightly beaten; 2/3 cup milk

Servings: persons

1 tablespoon olive oil
1 garlic clove, peeled and crushed
8 small onions, peeled and halved
2 stalks celery, sliced
2 carrots, peeled and sliced
1 3/4 cups rutabagas, peeled and chopped
1/2 head cauliflower, broken into florets
3 cups mushrooms, sliced
1 2/3 cups canned tomatoes, diced
1/4 cup red lentil
2 tablespoons cornstarch
1 -4 tablespoon water
1 1/4 cups vegetable broth
2 teaspoons Tabasco sauce
2 teaspoons fresh oregano, chopped
salt and pepper, to taste
Cobbler Topping
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
2 teaspoons fresh oregano, chopped
1 egg, lightly beaten
2/3 cup milk

1
Preheat oven to 350u00b0F.
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 400u00b0F 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.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 garlic clove, peeled and crushed, 8 small onions, peeled and halved, 2 stalks celery, sliced, and more.

Yes, Irish Vegetable Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irish Vegetable Cobbler

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