Squash, Butterbean & Mushroom Cobbler
This rustic cobbler topping is quick and simple, but you could also cover with puff pastry.
- Serves:
- 5
- Ready in:
- 60 mins +
Ingredients
- FOR THE FILLING
- 400g Squash, eg, butternut, halved, skin on, seeds removed
- 1 X Onion, chopped
- 4 tbsp Vegetable oil
- 20g Root ginger, grated
- 3 X Large cloves of garlic, grated
- 3 X Tomatoes, quartered
- 1/2 tsp Turmeric
- 1/2 - 1 tsp Chilli powder
- 2 tsp Ground Coriander
- 1/2 tsp Garam Masala
- 9-10 Large chestnut mushrooms, thickly sliced
- 400g Tin butterbeans, rinsed
- 100g Baby spinach
- 6 tbsp Double cream
- 50ml Whole milk
- FOR THE COBBLER TOPPING
- 175g Self-Raising flour, sifted, plus extra to dust
- 70g Unsalted butter, diced
- 2 X Free-range eggs, beaten
- 55-65ml Whole milk
Method
- 1
Heat oven to Mark 6/200C. Roast the squash for 30 minutes until soft. Cut into 2cm squares.
- 2
Fry the onion in the oil until soft and colouring at the edges. Add the ginger and garlic and cook until beginning to colour. Add the tomatoes, spices and season well. Cook down until the sauce thickens and releases oil back into the pan.
- 3
Add the mushrooms, cover and cook for 2-3 minutes. Pour in 200ml water, add the beans, squash and spinach and return to the boil. Cook for 2-3 minutes. Add the cream and milk, taste and adjust the seasoning. The sauce should be thick and cling to the veg. Spoon into a large pie dish.
- 4
Make the cobbler topping. Rub the flour and 1/3 tsp salt into the butter until sandy in texture. Make a well in the middle, add half the egg and the milk and bring together with a fork to a soft dough. Turn onto a floured surface and bring together. Pat out until 1cm thick and, using a pastry cutter, cut out six rounds, or enough to cover the filling.
- 5
Put the cobbler rounds on the filling, brush with the rest of the egg, sprinkle over sea salt and bake for 20-25 minutes until topping is deep golden.
Squash, Butterbean & Mushroom Cobbler was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- FOR THE FILLING
- 400g Squash, eg, butternut, halved, skin on, seeds removed
- 1 X Onion, chopped
- 4 tbsp Vegetable oil
- 20g Root ginger, grated
- 3 X Large cloves of garlic, grated
- 3 X Tomatoes, quartered
- 1/2 tsp Turmeric
- 1/2 - 1 tsp Chilli powder
- 2 tsp Ground Coriander
- 1/2 tsp Garam Masala
- 9-10 Large chestnut mushrooms, thickly sliced
- 400g Tin butterbeans, rinsed
- 100g Baby spinach
- 6 tbsp Double cream
- 50ml Whole milk
- FOR THE COBBLER TOPPING
- 175g Self-Raising flour, sifted, plus extra to dust
- 70g Unsalted butter, diced
- 2 X Free-range eggs, beaten
- 55-65ml Whole milk
- 1
Heat oven to Mark 6/200C. Roast the squash for 30 minutes until soft. Cut into 2cm squares.
- 2
Fry the onion in the oil until soft and colouring at the edges. Add the ginger and garlic and cook until beginning to colour. Add the tomatoes, spices and season well. Cook down until the sauce thickens and releases oil back into the pan.
- 3
Add the mushrooms, cover and cook for 2-3 minutes. Pour in 200ml water, add the beans, squash and spinach and return to the boil. Cook for 2-3 minutes. Add the cream and milk, taste and adjust the seasoning. The sauce should be thick and cling to the veg. Spoon into a large pie dish.
- 4
Make the cobbler topping. Rub the flour and 1/3 tsp salt into the butter until sandy in texture. Make a well in the middle, add half the egg and the milk and bring together with a fork to a soft dough. Turn onto a floured surface and bring together. Pat out until 1cm thick and, using a pastry cutter, cut out six rounds, or enough to cover the filling.
- 5
Put the cobbler rounds on the filling, brush with the rest of the egg, sprinkle over sea salt and bake for 20-25 minutes until topping is deep golden.
This rustic cobbler topping is quick and simple, but you could also cover with puff pastry.
Squash, Butterbean & Mushroom Cobbler was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
