Week 6 of our 52 week challenge brings us a meat free cobbler which is a great treat for taking a break mid week. I really do think we need to cut down on the amount of meat we eat so I will be incorporating at least one meat free recipe to our menu each week.
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’.
I’m going to go step by step as how i did it but take into account what I’ve 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.
Ingredients:
4 small onions, quartered
2 sticks celery, sliced
8 oz button mushrooms, sliced
1/2 small cauliflower, broken into florets
8 oz swede, chopped
2 carrots, sliced
1 tbsp olive oil
1 clove garlic, crushed
14 oz can chopped tomatoes
2 oz red lentils, rinsed
2 tbsp cornflour
3-4 tbsp water
10 floz vegetable stock
2 tsp tabasco sauce
2 tsp oreganoTopping
2 sticks celery, sliced
8 oz button mushrooms, sliced
1/2 small cauliflower, broken into florets
8 oz swede, chopped
2 carrots, sliced
1 tbsp olive oil
1 clove garlic, crushed
14 oz can chopped tomatoes
2 oz red lentils, rinsed
2 tbsp cornflour
3-4 tbsp water
10 floz vegetable stock
2 tsp tabasco sauce
2 tsp oreganoTopping
8 oz self raising flour
4 tbsp butter
pinch of salt
4 oz mature cheddar, grated
2 tsp oregano
1 egg, beaten
5 fl oz milk
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!)
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 35 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.
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 30 minutes or until golden brown and bubbling!
As usual, let me know what you think and remember to upload pictures to my Facebook page.
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