Winter Vegetable Cobbler

INGREDIENTS:

• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 8 small onions, halved
• 2 celery stalks, sliced
• 8 oz rutabaga, chopped
• 2 carrots, sliced
• 1/2 small head of cauliflower, broken into florets
• 8 oz button mushrooms, sliced
• 14 oz canned tomatoes, chopped
• 1/4 cup red lentils, rinsed
• 2 tablespoons cornstarch
• 3-4 tablespoon water
• 1/4 cup vegetable stock
• 2 tablespoon Tabasco sauce
• 2 teaspoon chopped fresh oregano

METHOD:

1. Preheat oven to 350 degree.
2. Saute vegetables: onions 5 minutes, add remaining  and cook for 3 minutes.
3. Mix cornstarch and water into a smooth paste.
4. Add remaining ingredients and transfer to an ovenproof dish and bake 20 minutes.
5. Make biscuit topping.

Biscuit Topping

INGREDIENTS:

• 1/ 1/2 cups self rising flour
• pinch of salt
• 4 tablespoons butter
• 1 1/4 cup grated sharp cheddar
• 2 teaspoons chopped fresh oregano
• 1 egg, lightly beaten
• 2/3 cup milk

METHOD:

1. Sift together flour and salt
2. Blend in butter, oregano and cheese
3. Beat eggs and milk and add enough to dry to make a soft dough.
4. Knead and roll out to 1/2 inch.
5. Cut into 2 inch circles.

COMBINE:

1. Increase oven temperature to 400 degrees.
2. Arrange dough circles around the edges and brush with remaining egg mixture.
3. Sprinkle with cheese.
4. Bake 10-15 minutes.