Veg and bean stew with a cheesy cobbler topping
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A tasty stew with chunks of swede, carrot, leek, parsnips, butterbeans and topped with Double Gloucester cheese.
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Prep time: 25 mins
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Cooking time: 55 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 1tbsp olive oil
- 225g (8oz) shallots
- 225g (8oz) swede, peeled and diced
- 175g (6oz) small carrots, peeled and trimmed
- 175g (6oz) parsnips, peeled and cut into chunks
- 2 leeks, trimmed and cut into chunks
- 400g canned butterbeans, drained
- 100ml (4floz) cider
- 1tbsp sundried tomato puree
- 400g (14oz) can chopped tomatoes
- 1tsp freeze dried mixed herbs
- Salt and freshly ground black pepper
- 1 vegetable stock cube, crumbled
for the cobbler:
- 175g (6oz) self raising flour
- 25g (1oz) butter
- 100g (4oz) double Gloucester cheese, cut into very small cubes
- 1tbsp snipped chives
- 1 large egg
- 1tbsp milk
Method
- Heat the olive oil in a large casserole and add the shallots, swede, carrots, parsnips and leeks. Fry over a high heat for 5 mins until vegetables begin to brown. Add the butterbeans, cider, sundried tomato puree, chopped tomatoes, dried mixed herbs, seasoning and crumbled stock cube. Stir well, bring to the boil. Cover and simmer for 30 mins until vegetables are tender.
- Meanwhile prepare the cobble topping. Preheat the oven to 200°C (400°F / gas mark 6). Sift the flour into a mixing bowl and rub in the butter with your fingertips until mixture resembles fine breadcrumbs.
- Stir in the grated Double Gloucester and the chives. Beat the egg and milk together and add to the dry ingredients. Mix to a soft dough then roll out onto a lightly floured surface and using a 5cm (2in) cutter, stamp out about 9 rounds.
- Transfer the cooked vegetables to an ovenproof dish and arrange the cobblers around the edge. Brush the tops with a little milk and bake for 20 mins until cobble topping has risen and is pale golden. Serve at once.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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