Pumpkin and Carrot Cobbler (Slow Cooker)

Stew ingredients

• 1 large onion, chopped
• 2 large carrots, chopped... Read More
• 1 medium sized pumpkin, peeled and chopped
• 1 can chopped tomatoes
• 1 teaspoon caster sugar
• Miso soup stock (I use Yutaka miso soup plus hot water)
• 2 – 3 sprigs of rosemary
• Salt and pepper
• Olive oil

Cobbler ingredients

• 150g self raising flour
• Pinch of salt
• 50g butter
• 100g blue cheese
• 4 tsp finely chopped rosemary
• 4 tablespoons water

Method

1. In a large pan, brown the onions in the olive oil for 5 minutes
2. Add the pumpkin, carrot, tomatoes, miso stock, sugar, rosemary and salt and pepper
3. bring to the boil, stirring
4. transfer to your slow cooker, cover with lid, cook on “high” for 2 ½ to 3 hours
5. make the cobbler: rub the butter and flour together till they resemble breadcrumbs, mix in the cheese and rosemary, and stir in enough water to make a smooth soft dough
6. Pat the dough into an 18cm round, cut into 8 segments, and arrange on top of the cooked pumpkin stew.
7. Replace the lid, and cook for a further 20 – 30 minutes, until the pastry is well risen and puffy

(based on a Sara Lewis recipe)