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Veggie cobbler recipe

21 ratings

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
554 calories / serving
Vegetarian

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

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
2325kj
554kcal 28%
Fat
21g 30%
Saturates
8g 42%
Sugars
24g 27%
Salt
3.2g 53%

of the reference intake
Carbohydrate 66.3g Protein 21.4g Fibre 16.3g

Method

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