Savory Winter Vegetable Cobbler

5 from 21 votes

A delicious, filling, savory cobbler loaded with vegetables. Topped with a soft cheesy biscuit to soak up all the flavorful juice!

Prep Time1

Cook Time1 10

Total Time2 10

Course: Main Course, Meatless Monday

Cuisine: Irish

Keyword: cobbler, vegetable

Servings: servings

Calories: 394kcal

Author: Tricia

Ingredients

For the Vegetables:

3 tablespoons cornstarch
1 ½ cups vegetable broth
1 tablespoon hot sauce (I like Cholula)
2 tablespoons olive oil
1 onion large, rough chopped
1 garlic clove, minced
2 stalks celery sliced
2 carrots medium, peeled and sliced
2 cups butternut squash cut into ½ inch pieces
2 cups cauliflower florets
12 ounces mushrooms sliced
14.5 ounce diced tomatoes canned, low salt
2 teaspoons fresh thyme leaves (or 1 teaspoon dried) plus extra springs for garnish

For the Biscuit Topping:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons granulated sugar
2 teaspoons fresh thyme or 1 teaspoon dried
8 tablespoons unsalted butter sliced thin
1 cup shredded cheddar cheese plus extra for topping biscuits after baking
1 cup whole milk plus extra for brushing on top of biscuits before baking

Instructions

To prepare the filling:

Preheat oven to 350°F.
In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
While the vegetables are in the oven prepare the biscuit topping.
To prepare the biscuit topping:
Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.

Notes

Optional: for a thicker filling, add 1/4 cup red lentils to the mixture before baking.
NOTE: The sauce will seem very thick once you add the cornstarch mixture. However, the mushrooms have not released their liquid yet, so it will thin out while baking in the oven.
TIP: Be sure to place foil or a rimmed baking sheet under the skillet in the oven. If the skillet is full, it may bubble over and make a mess in the oven - yuck
You can pre-cook the vegetables. Make the recipe through step No. 5. Cool the vegetables, cover and refrigerate until ready to add the biscuit topping. Preheat the oven and bake the vegetables until hot before adding the biscuits.
To cut a little time, prep the vegetables ahead and store in the refrigerator.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition