Root Vegetable and Lentil Cobbler

Serves 8
Calories: 400 kcal/serving

Good Food Magazine, Oct 1996 p57

Ingredients

1oz butter
2tbsp sunflower oil
1 onion, chopped
8oz parsnips, chopped
8oz carrots, chopped
12 oz celeriac, chopped
½ tsp chilli powder
400g can chopped tomatoes
3 tbsp sundried tomato paste
½ pt vegetable stock
400g can lentils, drained
(or 150g dried lentils,
boil 10mins & simmer 30 mins, drain)

For the Cobbler

Method

1. Preheat oven to 190°C. Fry the onion and garlic in oil and butter for 5 mins until soft

2. Add the parsnips, carrots and celeriac and stir to coat in oil. Stir in the chilli powder, then add tomatoes, tomato paste and stock. Season and bring to the boil. Cover and simmer for 15 mins until the vegetables are just tender.

3. Stir in the lentils, then transfer to a casserole.

4. Place the flour in a bowl and season. Rub in the butter to resemble fine breadcrumbs. Stir in 2oz of cheese, then add the mustard & milk and mix to a soft dough.

5. On a lightly floured surface, roll out the dough to the same size as the casserole. Score into 8 slices, cover dish and sprinkle with remaining cheese.

6. Bake, uncovered, for 25-30 mins until risen and golden.