This Veggie cobbler has been a long time favorite in the Rush House! Yum in every bite! Use your favourite vegetables, as long as the overall weight remains the same. Some substituted vegetables may need a little longer cooking time.

Servings: 6+
Preparation Time: Total 2 hours with cooking
Difficulty: Easy

Ingredients

2 tbsp oil
2 garlic cloves, crushed
1 onion, roughly chopped
1 tsp mild chilli powder
1lb potatoes, peeled and roughly chopped
1lb celeriac, peeled and roughly chopped
12oz carrots, roughly chopped
12oz trimmed leeks, roughly chopped
3 cups brown cap button mushrooms, halved
4 tsp plain flour
2.5 cups vegetable stock
14oz can chopped tomatoes
1 tbsp tomato puree
2 tbsp chopped fresh thyme
14oz can kidney beans, drained and rinsed
Salt and black pepper to taste

For the Topping

2 cups self-raising flour or 2 cups flour, 2.5 tsp Baking Powder, a couple pinches of salt
½ cup butter
1 cup grated cheddar cheese
2 tbsp snipped fresh chives
5 tbsp milk

Preheat the oven to 350f . Heat the oil in a large flameproof casserole. Add the garlic and onion and fry over a low heat, stirring occasionally for 5 minutes. Stir in the chilli powder and cook for 1 minute more.

Add the potatoes, celeriac, carrots, leeks and mushrooms. Cook for 3-4 minutes. Stir in the flour and cook, stirring constantly, for 1 minute more.

Stir in the vegetable stock, then the tomatoes, tomato puree and thyme and season well with salt and pepper. Bring to the boil, stirring. Cover and cook in the oven for 30 minutes.

Meanwhile, make the topping. Sift the flour into a bowl and rub in the butter with your fingertips, then stir in half the grated cheese, together with the chives and plenty of seasoning. Add just enough milk to bind the dry ingredients and mix quickly to form a soft dough.

Pat out the dough to a round, about 1 inch thick. Cut it into 12 triangles. Brush with a little milk.

Remove the casserole from the oven and stir in the kidney beans. Overlap the triangles on top, and sprinkle the remaining grated cheddar cheese. Return to the oven, uncovered for 20-25 minutes, or until the scone topping is golden brown and cooked through.

Serve hot pot garnished with fresh thyme.