Winter vegetable cobbler

Make the most of your rich-flavoured winter vegetables and try Mark Sargeants easy-to-assemble dinner dish
By Mark Sargeant
Winter vegetable cobbler
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the vegetable filling

  • 1 tbsp olive oil
  • 1 cloves garlic, chopped
  • 1 large red onion, roughly chopped
  • 2 leeks, sliced
  • 225 g swede, chopped
  • 3 carrots, sliced
  • ½ cauliflower, separated into florets
  • 1 x 400g canned chopped tomatoes
  • 60 g red lentils
  • 285 ml vegetable stock
  • 1 tsp Tabasco sauce, (optional)
  • 2 tsp chopped thyme

For the cobbler topping

  • 225 g self-raising flour
  • pinches salt
  • 60 g butter
  • 125 g cheddar cheese, grated
  • 2 tsp chopped sage
  • 1 egg, beaten
  • 85-115 ml milk


1. Preheat the oven to 180C/160C fan/gas 4.

2. For the vegetable filling: heat the oil in a large pan and fry the garlic and onion for 4-5 minutes, or until softened. Add the leeks, swede and carrots and fry for 2-3 minutes, then add the cauliflower florets, chopped tomatoes and lentils. Stir well.

3. Add the stock, Tabasco (if using) and thyme and bring to the boil. Season to taste with salt and freshly ground black pepper, then transfer the mixture to an ovenproof dish and cover with a lid or aluminium foil. Bake for 30-40 minutes, or until the vegetables are nearly tender. Remove from the oven.

4. Increase the oven temperature to 200C/180C fan/gas 6.

5. For the topping: sift the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in three-quarters of the grated cheese and the sage.

6. In a bowl, whisk together the egg and milk. Gradually stir into the dry ingredients until the mixture comes together as a soft dough (you may not need all of the egg and milk mixture). Turn out onto a floured work surface and lightly knead until smooth.

7. Roll out the dough until it is 1cm thick, then cut into 5cm rounds with a cutter. Arrange the dough circles on top of the vegetable mixture in the pie dish, overlapping the pieces slightly to make sure there are no gaps. Brush with the remaining egg and milk mixture and sprinkle with the remaining cheese.

8. Bake the cobbler for 15 minutes, or until the topping is risen and golden brown.

9. To serve, spoon the cobbler into shallow bowls.

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