Carrot & Leek Cobbler

Ingredients

  • 400g leeks (about 3 small to medium), cleaned + chopped into 4cm lengths
  • 300g carrots (about 3 medium sized), peeled + cut into chunks
  • 450ml veg stock
  • 30g butter
  • 20g plain flour
  • small handful fresh parsley or thyme, chopped
  • 8oz self raising flour
  • 1 tsp dried mixed herbs
  • 50g butter
  • salt + pepper
  • 1 tsp mustard powder
  • 1 egg, beaten
  • splash milk
  • handful cheddar cheese, grated
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Recipe Name

Carrot & Leek Cobbler

Method

  1. Preheat the oven to 180˚C. Steam the carrots and leeks for a few mins until just tender.
  2. Drain and place in an oven proof casserole. In a saucepan melt the butter and add the flour. Stir for a min or two to let the flour cook. Gradually add the stock until you have a smooth sauce. Season with salt and pepper to taste. Add the chopped herbs and pour over the steamed veg.
  3. Cover and place in the oven for about 15 mins, then remove from the oven and increase the oven temperature to 200˚C. Meanwhile make the topping. Put the self raising flour, mixed herbs and mustard powder in a bowl. Season with salt and pepper. Mix together, then add the butter and rub together until the mixture looks like fine breadcrumbs.
  4. Add the egg and a splash of milk and combine to make a dough. Roll out on a floured board to about 2cm thick.
  5. Cut into round shapes using a scone cutter, or cut into squares. Place on top of the veg mixture and top with grated cheese. Put back in the oven for about 15-20 mins, until the scone topping has risen and is cooked through.