IRISH VEGETABLE COBBLER

Steps:

• 1. Preheat oven to 350°F.
• 2. Heat oil in a large flameproof casserole dish over medium heat. Add garlic and onions; cook 5 minutes, until softened. Add celery, carrots (or parsnips), rutabaga and cauliflower and cook another 2-3 minutes.
• 3. Add mushrooms, tomatoes and lentils.
• 4. Mix together the cornstarch and water and stir into the casserole with the broth, Tabasco and oregano. Season with salt and pepper.
• 5. Cover the casserole and transfer to preheated oven. Bake 20 minutes.
• 6. To make the topping Sift flour, baking powder and salt into a bowl. With fingers or a pastry knife, rub in the butter until mixture is crumbly. Stir in most of the cheese and the oregano.
• 7. Beat the egg with the milk and add enough to the dry mixture to form a soft dough. (reserve a little to brush on topping later) Knead lightly, and roll out to 1/2-inch thickness. Cut into 2-inch circles.
• 8. Remove dish from oven and increase oven temperature to 400°F.
• 9. Arrange the dough circles over top of the dish. Brush with remaining egg mixture and sprinkle with remaining cheese. Return to oven and bake 10-12 minutes, or until topping is golden brown.