Veggie cobbler recipe
This hearty veggie cobbler combines carrot, butter beans, sliced greens and tomato in a comforting, veg-packed stew. Topped with cheesy dumplings, it's the perfect winter warmer for chilly evenings.
See method- Serves 2
- 45 mins to cook
- 554 calories / serving
Ingredients
- 1 tbsp oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 sprigs fresh thyme
- 400g tin butter beans, rinsed and drained
- 400g tin chopped tomatoes
- 150g sliced greens
- 1 vegetable stock cube, made up to 300ml
- 137g pack dumpling mix
- 30g mature Cheddar
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Shop ingredientsEach serving contains
- Energy
- 2325kJ 554.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 3.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 66.3gProtein 21.4gFibre 16.3g
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- Heat the oil in a medium, hob-safe, ovenproof casserole dish over a medium heat. Add the onion and fry for 6-8mins until softened. Add the garlic and cook for 1 min until fragrant. Add the carrots, celery sticks and thyme, cover the pan and cook for 8-10 mins, stirring regularly, until the veg is softened. Remove the thyme sprigs.
- Preheat the oven to gas 6, 200°C, fan 180°C. Add the beans, tomatoes and greens to the pan with 300ml stock or water. Season, cover and simmer for 10 mins to reduce, removing the lid for the last 5 mins.
- Meanwhile, empty the dumpling mix into a mixing bowl and add 75ml water. Add the grated cheese and mix with a fork until the dough sticks together, then divide and form into 4 large balls. Add the dumplings to the stew and place in the oven, uncovered, for 18-20 mins until the dumplings are cooked through and crispy on top.
- See more Vegetarian recipes
