Cheddar Vegetable Cobbler

• Butter(100 g)
• Leek(1)
• Carrot(2)
• Celery(2)
• Mushroom(300 g)
• Garlic(3 cloves)
• Thyme(1 tsp)
• All-Purpose Flour(2 tbsp)
• Vegetable Broth(400 ml)
• Milk(240 ml)
• Peas(150 g)
• Mustard(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Baking Powder(2 tsp)
• Cheddar cheese(120 g)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Preheat the oven to 200C. Trim and slice the {Leek}, dice the {Carrot} and {Celery}, slice the {Mushroom}, and finely chop the {Garlic}.

   ~8 min

2. 2

   Melt the {Butter} in a large ovenproof skillet or casserole over medium heat. Add the {Leek}, {Carrot}, {Celery}, and {Mushroom} with the {Salt} and {Black pepper}. Cook until softened and lightly golden, then stir in the {Garlic} and {Thyme}.

   ~10 min

3. 3

   Sprinkle over the {Flour} and stir for 1 minute. Gradually pour in the {Vegetable Stock} and {Milk}, stirring until smooth. Add the {Peas} and {Mustard}, then simmer until the gravy is thick and glossy.

   ~8 min

4. 4

   For the topping, mix the {Flour}, {Baking Powder}, and {Salt} in a bowl. Rub in the {Butter}, then stir through most of the {Cheddar cheese}. Pour in the {Milk} and mix to a soft, slightly sticky dough.

   ~10 min

5. 5

   Drop spoonfuls of the cobbler dough over the vegetable filling, leaving a few gaps for steam to escape. Scatter the remaining {Cheddar cheese} over the top.

   ~2 min

6. 6

   Bake until the topping is risen and golden and the filling bubbles up around the edges, 24 minutes.

   ~24 min

7. 7

   Rest for 4 minutes, then scatter over the {Fresh parsley} and serve.

   ~4 min