Irish Vegetable Cobbler Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate.
• Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat.
• Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the "cobbler" with remaining butter. Cut several slits in the top pastry.
• Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve.

Steps:

• Preheat oven to 350°F.
• Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots, rutabaga and cauliflower and cook another 2-3 minutes.
• Add mushrooms, tomatoes and lentils.
• Mix together the cornstarch and water and stir into the casserole with the broth, tabasco and oregano. Season with salt and pepper.
• Cover the casserole and transfer to preheated oven. Bake 20 minutes.
• To make the topping, sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
• Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
• Remove dish from oven and increase temperature to 400°F Arrange the dough circles around the edge of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese.
• Return to oven and bake 10-12 minutes, or until topping is golden brown.
• Serve.

Steps:

• Prepare the vegetables- peel and chop into 1 inch chunks.
• Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan.
• Simmer gently for 5 minutes then add the chopped vegetables.
• Simmer for 15 minutes.
• Place in a large casserole dish, with the lentils, in oven on a medium heat (350 degrees F) for one hour.
• Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat.
• Mix to a stiff paste with some water and shape into balls.
• Place on top of the casserole for 20 minutes or until browned.