Pic of Carrot and leek cobbler

Carrot and leek cobbler

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Vegetarian mains

Carrot and leek cobbler

Side Serves 2 1h 5 min
An economical dish chockful of veggies and topped with savoury, cheesy scones. This is a great recipe for using things up; it's fine to add or substitute any veg – cauliflower and sweet potatoes both work well.


  • 3 medium carrots, peeled and cut into chunks
  • 3 medium leeks, cleaned and chopped into 4cm lengths
  • 30g butter
  • 20g plain flour
  • 450ml veg stock
  • small handful fresh parsley or thyme, chopped
  • 220g self raising flour
  • 1 tsp dried mixed herbs
  • 1 tsp mustard powder
  • 50g butter
  • 1 egg, beaten
  • splash milk
  • salt and pepper


Prep time: 20 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 180°C/Gas 4. Steam the carrots and leeks for a few minutes until just tender. Drain and place in an oven proof casserole dish.
  • Step 2

    In a saucepan melt the butter and add the plain flour. Stir for a minute or two to let the flour cook. Gradually add the stock until you have a smooth sauce. Season with salt and pepper to taste. Add the chopped herbs and pour over the steamed veg.
  • Step 3

    Cover and place in the oven for about 15 minutes, then remove from the oven and increase the oven temperature to 200°C/ Gas 6.
  • Step 4

    Meanwhile make the topping. Put the self raising flour, mixed herbs and mustard powder in a bowl. Season with salt and pepper. Mix together, then add the butter and rub together until the mixture looks like fine breadcrumbs.
  • Step 5

    Add the egg and a splash of milk and combine to make a dough. Roll out on a floured board to about 2cm thick.
  • Step 6

    Cut into round shapes using a scone cutter, or cut into squares. Place on top of the veg mixture and top with grated cheese. Put back in the oven for about 15-20 minutes, until the scone topping has risen and is cooked through.

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