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Veggie cobbler recipe

Veggie cobbler recipe

19 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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

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