Autumn Vegetable and Cheese Cobbler Recipe

Autumn Vegetable and Cheese Cobbler Recipe

Time: c.1 hr 30 mins

Serves: 6

Colder weather calls for warming, satisfying, nutritional autumn vegetable-packed dishes. Topped with a moreish cheese cobbler, our autumn vegetable casserole is perfect for a weekend supper.


For the vegetable casserole

  • 2 tablespoons vegetable oil
  • 50g onions
  • 300g swede
  • 250g carrots
  • 200g celery
  • 100g leeks
  • 200g parsnips
  • 2-3 sprigs thyme
  • 2 bay leaves
  • 250ml vegetable stock
  • 500ml vegetable gravy

For the cheese cobbler

  • 300g plain flour
  • 20g baking powder
  • Seasoning
  • 100g butter – 1cm cube
  • 1 tsp English mustard
  • Seasoning
  • 70g grated mature Cheddar
  • 250ml milk
  • 1 egg, beaten


Preheat the oven to 170°C/150°C fan

1. Cut the celery and leeks into 2cm slices and the rest of the vegetables into 2cm cubes.

2. Heat the oil in a large pan and when hot add the onions, carrots and celery and gently cook with the lid on for about 10 minutes, stirring the vegetables every now and again.

3. Once the onions have softened, add the remaining vegetables and the herbs and cook gently for another 10 minutes.

4. Add the vegetable stock and simmer until for about 15 minutes and the vegetables are tender.

5. Finally, pour in the vegetable gravy, season and bring everything to a simmer. Pour into a deep sided baking dish.

6. Leave that aside and make the cobbler mix. Place the flour, baking powder and seasoning into a bowl and mix well together.  Rub in the butter using your fingertips, until well incorporated.

7. Add the grated Cheddar and mustard and mix together well. Pour in the milk, in one go, and mix to form a soft dough.

8. Roll out the cobbler dough to a depth of 2cm.  Using a 7cm scone cutter, press out 6 rounds of the dough.

9. Place the rounds of dough on top of the filling to cover, overlapping slightly if necessary. Brush with the beaten egg.

10. Bake the cobbler for about 45 minutes and cobbler is golden brown.

Top tips

Add some cooked mixed pulses to the casserole and stir in a handful of spinach leaves before topping with the cobbler. Try adding chopped fresh herbs to the cobbler mix

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