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Autumn vegetarian cobbler

A warming vegetable-based dish that's perfect as the days draw in. The vegetables in the recipe are in season in autumn and winter, but you can substitute spring or summer veg when they're in season.

  • 45–50 minutes prep. time
  • 20–30 minutes cooking time
  • Serves 6
  • Soups, stews & curries, Vegetarian & vegan
Triangular cheesy scones cover a white casserole dish full of cooked vegetables, on a blue background, with a yellow napkin alongside
Spoon out the scone topping with a satisfying portion of veg | © National Trust Books/William Shaw


For the stew

  • 2 tbsp olive oil or butter
  • 1 red onion, finely chopped
  • 2 tbsp mild paprika
  • 1 butternut squash, peeled, deseeded and cut into large cubes
  • 4 carrots, sliced
  • 2 parsnips, peeled and sliced
  • 1 small swede, peeled and cut into chunks
  • 2 x 400g cans borlotti beans, drained
  • 500g passata
  • 2 tbsp muscovado sugar (optional)
  • 1 tbsp chopped oregano
  • 1 tbsp chopped thyme
  • 2 tbsp tomato purée
  • Sea salt and freshly ground black pepper

For the topping

  • 175g self-raising flour, plus extra for dusting
  • ½ tsp salt
  • 85g butter, diced
  • 110g cheese, grated
  • 2 tsp rosemary leaves, finely chopped
  • A few tbsp water or milk


Make it vegan

Make the topping with olive oil instead of butter, omit the cheese, and use water, not milk.

Step 1

Heat the oil or butter in a large pan, add the onion and fry for 10 minutes, until soft but not browned.

Step 2

Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper.

Step 3

Cover the pan with a lid and cook for about 15 minutes, until the vegetables are tender. Stir in the tomato purée and add more seasoning if needed.

Step 4

Meanwhile, preheat the oven to 200°C (190°C fan/gas mark 6) and make the topping.

Step 5

For the topping

Put the flour and salt in a mixing bowl and lightly rub in the butter with your fingertips, until the mixture resembles breadcrumbs.

Step 6

Add two-thirds of the grated cheese and the rosemary. Stir in enough water or milk to make a thick dough.

Step 7

Turn the dough out onto a floured surface and knead it lightly to ensure the ingredients are well mixed. Roll it into a circle about 2cm thick.

Step 8

Cut the dough into 5cm scones with a cookie cutter, cup or knife, or simply cut the circle into wedges.

Step 9

Transfer the cooked vegetable mixture to an ovenproof dish. Arrange the dough pieces on top, brush with a little milk and sprinkle with the remaining cheese.

Step 10

Bake in the oven for 20–30 minutes, until the topping is well risen and the cheese has melted. Serve on its own or with a lettuce and tomato salad.

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