Vegetable Cobbler

Ingredients (serves 4)

• 2 leeks, thinly sliced
• 2 large carrots, peeled, roughly chopped
• 2 pontiac potatoes, peeled, chopped
• 3 large parsnips, peeled, core removed, chopped
• 1 small sweet potato, peeled, chopped
• 30ml (1 1/2 tbs) olive oil
• 175g self-raising flour
• Pinch of cayenne pepper
• 25g butter
• 100g cheddar cheese, grated
• 1 egg
• 60ml (1/4 cup) milk
• 150ml thin cream
• 300ml vegetable stock
• 1 tbs wholegrain mustard
• 2 tsp chopped thyme leaves
• 1 tbs plain flour

Method

1. Preheat the oven to 180°C.
2. Place vegetables in a roasting pan, drizzle with oil, then season. Roast for 30 minutes or until lightly browned.
3. Place self-raising flour, cayenne pepper, butter and 75g cheese in a food processor. Process to combine then add the egg and 2 tablespoons milk. Process until a soft dough forms.
4. Place on a floured workbench and flatten slightly with your hand until about 2cm thick. Use a scone cutter to cut rounds from the mixture, reusing off-cuts to form another round until all dough is used. Whisk together cream, stock, mustard, thyme and plain flour. Season with salt and pepper.
5. Remove vegetables from oven, pour cream mixture over them, and top with scones. Brush tops with remaining milk and sprinkle with remaining cheese. Bake for 20 minutes or until golden.