Vegetarian mains
Carrot and leek cobbler
An economical dish chockful of veggies and topped with savoury, cheesy scones. This is a great recipe for using things up; it's fine to add or substitute any veg – cauliflower and sweet potatoes both work well.
Ingredients
- 3 medium carrots, peeled and cut into chunks
- 3 medium leeks, cleaned and chopped into 4cm lengths
- 30g butter
- 20g plain flour
- 450ml veg stock
- small handful fresh parsley or thyme, chopped
- 220g self raising flour
- 1 tsp dried mixed herbs
- 1 tsp mustard powder
- 50g butter
- 1 egg, beaten
- splash milk
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Steam the carrots and leeks for a few minutes until just tender. Drain and place in an oven proof casserole dish.
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Step 2
In a saucepan melt the butter and add the plain flour. Stir for a minute or two to let the flour cook. Gradually add the stock until you have a smooth sauce. Season with salt and pepper to taste. Add the chopped herbs and pour over the steamed veg.
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Step 3
Cover and place in the oven for about 15 minutes, then remove from the oven and increase the oven temperature to 200°C/ Gas 6.
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Step 4
Meanwhile make the topping. Put the self raising flour, mixed herbs and mustard powder in a bowl. Season with salt and pepper. Mix together, then add the butter and rub together until the mixture looks like fine breadcrumbs.
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Step 5
Add the egg and a splash of milk and combine to make a dough. Roll out on a floured board to about 2cm thick.
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Step 6
Cut into round shapes using a scone cutter, or cut into squares. Place on top of the veg mixture and top with grated cheese. Put back in the oven for about 15-20 minutes, until the scone topping has risen and is cooked through.
