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
- Preheat the oven to 180˚C. Steam the carrots and leeks for a few mins until just tender.
- 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.
- 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.
- Add the egg and a splash of milk and combine to make a dough. Roll out on a floured board to about 2cm thick.
- 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.


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