Vegetable Cobbler

As promised here is a recipe. Finally!

As I have mentioned before, I love cooking and trying out new recipes. I am currently compiling a recipe folder (a never ending project that I have been working on for about six years) and I find most of my favourite recipes from magazines, blogs, the Good Food website and sometimes written in cheap non-celebrity-chef recipe books.

I have a habit of flicking through recipe books in charity shops and discount bookstores, and if anything catches my eye, I will purchase the book, copy down or scan the recipe, then donate it back to charity once I have finished with it. Although I have been known to tear a few pages out of cheap books when I am feeling lazy! Sorry to all book lovers out there!

I found this recipe for vegetable cobbler in a book that was 99p from The Works called Cookery for Beginners. The recipe caught my eye because the sauce involved yogurt, orange juice and milk.

I thought to myself – how can that work? I figured that it would either result in one of the worst things I have ever eaten, or go the completely other way and result in something really rather tasty!


Thankfully through some kind of cookery alchemy, it turned out to be the latter – a really hearty, yummy dinner. The first time I made this I was gobsmacked as Rob asked for seconds (there were none) and then asked if he could have it for dinner again the next day!

Result! Its not often I hear this kind of praise about my cooking from him. And least of all about a meal that does not involve any meat! So me, being the perfect stepford wife, dutifully made it for him again the following week. The first time I made this I halved the original recipe. The second time I made it, I made two thirds of the stew (so we could have seconds – oink, oink!) with the cobbler mix halved and I did not have any courgettes.

Are you still with me? The point is that this recipe is very forgiving. You can adjust it to your own taste. More sauce? Thats fine. Lots of carrots and leeks but no courgette? No problem. It all goes down the same way I say. And who can be bothered with weighing vegetables? Not me thats for sure.cobblers again
Anyways here is the original recipe that serves 4 that you can adjust to your households appetite –


1 large onion
225g leeks
450g carrots
1 green pepper
1 red pepper
225g courgettes
25g butter
1 tbsp oil
25g plain flour
2 tsp mustard (I used around 2 tbsp of mild Dijon mustard. It was all I had in the fridge)
150ml orange juice
300ml milk
150ml natural yogurt

Scone Topping
225g self raising flour
1 tsp mustard powder (I used 1 tsp of readymade Dijon again)
50g margarine
75g grated cheddar cheese
150ml milk


  1. Chop the veg. Leeks into 2cm chunks. Carrots into 5mm slices. Peppers and courgettes into 1cm chunks or there about. (Or just chop your veg that you have guesstimated the weight of into tiny bits and hope for the best like I do!)
  2. Heat the butter and oil in a pan over medium heat, add the veg and fry it for around 10mins until softened, then sprinkle over the flour and cook for 1 min stirring.
  3. Add mustard, orange juice and milk. Increase heat and stir continuously until thickened. Then reduce heat and cover for 10 mins until veg are tender.
  4. Meanwhile make the topping. Sieve flour into bowl, add mustard and margarine and rub in until resembles breadcrumbs. Stir in cheese, then add milk, stirring with a knife to form a dough.
  5. When veg in pan are tender add the yogurt and transfer to oven proof dish.
  6. Roll out topping and cut into rounds (I can never manage this, I alway make it too wet, so I just dollop mine in!) and arrange around bowl in a circle and brush with milk (again, I never manage this part!).
  7. Bake in a preheated oven at 220degC/425degF/gas 7 for 25 minutes until scones are puffed up and golden.

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