Name: Vegetable Cobbler with Cheddar Scone Topping
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 carrots, sliced; 2 celery sticks, sliced; 250g brown mushrooms, quartered; 2 garlic cloves, crushed; 1 leek, sliced; 2 tbsp plain flour; 600ml vegetable stock; 1 tbsp tomato purée; 2 tsp fresh thyme leaves; 400g tin butter beans, drained and rinsed; 150g frozen peas; 250g self-raising flour; 1 tsp baking powder; 60g cold butter, cubed; 100g vegetarian mature cheddar, grated; 150ml whole milk; 1 tbsp milk, to glaze

Vegetable Cobbler with Cheddar Scone Topping

A thick herby winter vegetable and bean stew under fluffy cheddar scones. Proper Sunday night comfort.

Time1 hr 15

LevelEasy

Costabout £1.00 a head

Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

485kcal
57.3gcarbs
9.4gof which sugars
19.9gfat
10.2gsaturates
19.3gprotein
9.6gfibre
2.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 servings

Method

1
Heat the oil in a large casserole. Cook the onion, carrots and celery for 8 minutes, then add the mushrooms, leek and garlic and cook for 6 minutes.
14 min
2
Stir in the plain flour and cook for 1 minute. Gradually add the stock, tomato purée and thyme. Simmer for 15 minutes until the vegetables are almost tender and the sauce is thick.
15 min
3
Stir in the butter beans and peas and season well. Heat the oven to 200°C (180°C fan).
4
For the scones, rub the self-raising flour, baking powder, butter and a pinch of salt together to fine crumbs. Stir in 75 g of the cheddar. Mix in the 150 ml milk to make a soft dough.
5
Pat the dough out to 2 cm thick and cut into rounds with a 6 cm cutter, re-rolling the scraps.
6
Arrange the scones around the edge of the stew, brush with milk and scatter over the remaining cheddar. Bake, uncovered, for 25 minutes until risen and golden.
25 min