I was working from home earlier this week, which means I had a little extra time in the morning. I caught the Today Show earlier this week. As I watched Curtis Stone make this savory braised beef cobbler , I knew it would be an easy dish to make vegetarian.
It was relatively quick, easy and a great winter recipe. The instructions do look a bit daunting for a “quick” recipe – but honestly, it only took about 25 minutes and then the time in the oven. Not horrible.
6 Lentil Meat Balls – I used these straight from the freezer (minus the BBQ sauce). You could use faux-meatballs or just add lentils.
salt & pepper, to taste
4 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, finely chopped
1 pound mushrooms, sliced
3 carrots, sliced
2 tablespoons all-purpose flour
2 1/2 cups veggie broth
3 tablespoon dijon mustard
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
⅔ cup shredded cheddar cheese
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream (or milk)
2 tablespoons freshly grated Parmesan cheese
To make the filling:
Preheat the oven to 400°F.
Heat a large skillet over high heat. Add 1 tablespoon of the oil, then add the onions and garlic. Cook until onions soften and then add lentils or lentil meatballs. Continue to cook for 2-3 more minutes, stirring occasionally. Transfer to a bowl.
Add a bit more oil and mushrooms and cook for about 4 minutes, then add the carrots. Continue to cook for 1-2 minutes more before adding the flour and stir. Return the lentil mixture to the skillet and add the broth and mustard. Bring this to a simmer and simmer for about 15 minutes. Season with salt and pepper and move to a baking dish.
You can use anything from a 9×9 dish to 9×13 dish – depending on what’s handy.
To make the biscuits:
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Using a pastry cutter (or your hands…) cut half of the cheddar cheese and 4 tablespoons of the butter into the flour mixture until the mixture is crumby with pea-size pieces of butter.
Pour the milk (or cream) over the flour mixture and stir with a fork just until moistened but still lumpy. Fold in the remaining cheddar cheese with the Parmesan cheese.
Divide the dough into 6 equal mounds and place the mounds over the lentil and mushroom filling, spacing then evenly apart, and press the tops to flatten slightly. Melt the remaining 2 tablespoons butter and brush the tops of the mounds generously with some of the melted butter. Set the remaining butter aside.
Bake for 25 minutes, or until the biscuits are dark golden brown on the top and the filling is bubbling.
Remove the pan from the oven. Brush the biscuits with the reserved butter. Let stand for 5 to 10 minutes before serving.