Autumn Vegetable Cobbler
By British Cheese Board
Published on 13 April 2022
Make the most of your vegetables with this warming autumnal dish - comfort food at it's best!Time and servings
1 hr 10 minsTotal time
4Servings
25 minsPrep time
45 minsCooking time
Ingredients
- 420 g of butter beans, drained
- 225 g of self raising flour
- 50 g of walnuts, chopped
- 75 g of butter
- 1 small cauliflower head, broken into florets
- 8 baby onions or shallots, peeled and halved
- 1 parsnip, peeled and sliced
- 110 g of green beans, sliced
- 1 vegetable stock cube, crumbled
- 550 ml of milk
- 1 egg, beaten
- 110 g of red leicester cheese, grated
Method
Step 1
Preheat the oven to 220C/Gas 7. In a flameproof casserole melt 25g of butter and add the cauliflower, onions, carrots, parsnip and green beans. Cover and cook gently for 10 minutes.Step 2
Add the butter beans, stock cube, 450ml of milk and season to taste. Cover and bake for 15 minutes.Step 3
In a bowl, sift flour and rub in remaining butter. Add nuts, remaining milk, half the egg and mix to a soft dough. Chill for 10 minutes.Step 4
Roll the dough out on a lightly floured surface to 1cm thick and cut out 12 circles. Brush with the egg.Step 5
Remove the casserole from the oven, sprinkle with cheese, top with scones. Lower the oven to 190C/Gas 5. Return to the oven for another 15-20 minutes until the scones are golden brown.