Vegetable Cobbler
Over a year ago
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Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves (grated)
- 250g broccoli (cut into florets)
- 2 large leeks (thickly sliced)
- 250g frozen peas (thawed)
- 30g butter
- 30g plain flour
- 300ml milk
- 125g cheddar cheese (grated)
- 125g self-raising flour
- 60g butter (cut into small pieces)
- 2 tbsp milk
- 1 tbsp fresh parsley (chopped)
Accompaniment
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Method
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1
Vegetables:
1) Preheat the oven to 220C. Heat the oil in a large saucepan.
2) Fry the garlic, broccoli, leek and peas for 8 minutes until they're softened. Transfer them to a deep casserole dish.
3) Heat the butter in the same pan. Stir in the flour and cook for 1 minute.
4) Gradually add the milk, stirring until thickened. Bring the mixture to the boil and simmer gently for 3 minutes.
5) Add all but a handful of the cheese and stir until melted. Season and pour over the vegetables.
Cobbler:
6) Season the flour and using your fingers, rub in the butter until the mixture resembles fine breadcrumbs.
7) Stir in the parsley and milk and bring the mixture together to make a firm dough.
8) Shape the mixture into 8 balls and flatten each. Arrange them on top of the casserole and sprinkle over the reserved cheese.
9) Bake for 20-25 minutes until the cobbler topping is golden and has risen.
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