Print Recipe
5 from 1 vote

Vegetable cobbler

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main meal
Servings: 4
Author: Becca Heyes

Ingredients

  • 1 small onion
  • 450 ml milk (~ 1 3/4 cups)
  • 1 bay leaf
  • 6 peppercorns
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 1 medium head broccoli, separated into florets
  • 100 g green beans (~ 1 cup), trimmed
  • 3 red peppers, sliced
  • 130 g sweetcorn kernels (~ 3/4 cup)

For the scone topping:

  • 85 g plain flour (~ 1/2 cup)
  • 85 g self-raising flour (~ 1/2 cup)
  • 1 tsp baking powder
  • Salt
  • Black pepper
  • 1 egg, lightly beaten
  • 60 ml milk (~ 1/4 cup)
  • 1 tbsp olive oil
  • 85 g grated cheddar cheese (~ 1 cup)

Instructions

  • Peel the onion, and chop it into a few chunks. Add it to the milk, along with a bay leaf and around 6 peppercorns. Bring to a simmer, and allow it to cook gently for around 10 minutes (keep an eye on it, as milk has a tendency to boil over very quickly!).
  • Sieve the milk into a jug to remove the onion, bay and peppercorns, and set aside.
  • To make the white sauce, melt 2tbsp butter in a large saucepan, and add the flour. Cook over a fairly low heat for 1-2 minutes, stirring constantly, to form a roux. Add the milk a little at a time, stirring until smooth each time before adding more. When the sauce is ready, set aside.
  • Meanwhile, prepare the broccoli, green beans and peppers, and cook them in a steamer for around 8 minutes, until just tender. If you don't have a steamer, you can try resting a colander over a pan of boiling water and covering it with a lid. Or, you can just boil the vegetables for a few minutes instead.
  • When the vegetables are cooked, add them to the white sauce along with the sweetcorn, and mix well. Season to taste. Transfer the mixture to a baking dish, and spread it out evenly.
  • To make the scone topping, add the plain flour, self-raising flour, baking powder and a pinch of salt and pepper to a large bowl, and mix well. Add the lightly beaten egg, milk, olive oil and grated cheese, and mix again until well combined. You should have a slightly sticky dough - add another tablespoon of milk if it seems too dry.
  • Dollop the scone mixture on top of the vegetables, creating several separate scones (I made four, but it will depend how many people you're serving). Bake at 200°C (Gas Mark 6 / 400°F) for around 20 minutes, until the scones are golden brown and the vegetable mixture is piping hot.