Savory Vegetable Cobbler

Preheat your oven to 400°F. In an oven‑safe pot such as a Dutch oven, heat 2–3 tablespoons olive oil over medium heat. Add the 2 chopped celery ribs, 1 chopped small yellow onion, and 2 diced carrots. Sauté for 5–6 minutes, until the vegetables begin to soften.

Add in 2 cups of sliced mushrooms to the pot and cook for 4–5 minutes, just until they release their moisture and begin to brown.

Add 3 minced garlic cloves and 1 teaspoon dried oregano leaves to the pot. Cook for 1–2 minutes, just until fragrant. Stir in 2 cups broccoli florets, 2 cups cauliflower florets, and ¼ cup lentils.

In a small bowl, whisk together 2 tablespoons of cornstarch and ¼ cup of water until completely smooth. This creates a cornstarch slurry, which will act as the thickener for the cobbler filling, helping the vegetable broth and tomato juices cook down into a rich, velvety sauce.

Add 2 cups of vegetable broth to the pot along with cornstarch slurry and one 14.5 ounce can of fire-roasted diced tomatoes, undrained. Stir until combined and bring to a simmer.

While the vegetables simmer, prepare the cobbler biscuit topping. In a large bowl, stir together 1¾ cups all‑purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt. Add in 4 tablespoons of cold, diced butter and cut it into the dry ingredients using a pastry cutter or a fork until the mixture resembles coarse meal with small, pea‑sized bits of butter throughout.

Stir in 1¼ cups of shredded cheddar cheese and 1 teaspoon of dried oregano leaves, mixing until the herbs and cheese are evenly distributed. Pour in the ¾ cup of milk, add 1 beaten egg, and finish with a pinch of freshly ground black pepper. Gently stir the mixture just until the dough comes together. It should feel soft and slightly sticky — the perfect texture for tender, fluffy cobbler biscuits.

Lightly flour your work surface, then turn the dough out onto it. Gently knead by folding the dough over onto itself a few times, adding small amounts of flour only as needed, until it becomes cohesive and no longer overly sticky. Pat or roll the dough out to about ½‑inch thickness, then use a biscuit cutter, drinking glass, or mason jar to cut out biscuit rounds for the cobbler topping.

Arrange the biscuit rounds on top of the hot vegetable cobbler filling, spacing them slightly apart. If desired, lightly brush the tops with a little melted butter for extra color and flavor. Transfer the pot to the oven uncovered and bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.

Allow the cobbler to cool for about 15 minutes before serving. This resting time helps the filling thicken and settle, and it allows the biscuits to finish steaming gently so they stay tender inside.

Enjoy!

If you love comfort food and one-pot dishes with dumplings or biscuit toppings, check out these:

• Crockpot Chicken & Dumplings
• Irish Chicken Stew with Herb Dumplings
• Oven Braised Beef in Stout with Herb Dumplings
• One Pot Chicken and Vegetable Rice