Savobbler – or savoury cobbler to the normal person. My brother gave this dish the name ’Savobbler’. At first I only laughed but didn’t really consider it a serious suggestion, but the rest of my family thought it was a great name. Apparently it had a ‘great ring to it’ and ‘rolled off the tongue nicely’. And the more my family kept repeating the name the more it grew on me so in the end I conceded and now that’s what it’s called – Savobbler.
Savobbler is made up of a creamy, flavoursome sauce, full of colourful vegetables, and then topped with fluffy, rich, cheesy cobblers. The cobblers themselves are a bit like scones in taste and texture and they combine wonderfully with the vegetable and cream sauce.
A filling, colourful and obviously yummy and wholesome dish, perfect for any occasion or time of year!
Savobbler
6-8 servings
ca. 40-45 min prep and cook time, 20-25 min baking time
Filling:
1 tbsp olive oil
1 onion
2 cloves garlic
850g (ca. 4-5 cups) frozen mixed veg (peas, corn, green beans, carrots, mushrooms,…)
3 tbsp butter
4 tbsp flour
Generous splash of white wine (ca. 1/3 cup)
1 1/2 cup milk
1 cup vegetable stock
1 tsp thyme
1 tsp rosemary
Salt and pepper, to taste
Cobbler topping:
250g (2 cups) flour
2 tsp sugar
1/2 tsp salt
1 tsp garlic powder
1 tbsp baking powder
4 tbsp butter, softened
1 cup buttermilk (or milk + 1tbsp lemon juice, since I never have buttermilk in when I need it!)
120g (1 cup) grated cheese
Handful of chopped chives or spring onion
Method
1. Preheat oven to 180 degrees.
2. In a large skillet heat the olive oil and cook onion over medium heat for about 7-10 min, until soft and starting to brown. Add garlic and cook for one minute. Add frozen veg and cook until all the vegetables are completely thawed, thoroughly heated through and any extra moisture which the veg has given off has dried up.
3. In a separate saucepan melt the butter and whisk the flour in. Add white wine and whisk vigorously until combined and then slowly add the stock and milk. Stir constantly until thickened and bubbling, then turn the temperature down to low. Add the rosemary and thyme to the sauce and season to taste with salt and pepper. Add the veg to the saucepan and stir everything together.
4. Pour mixture into a round or rectangular baking dish (I used our trusty rectangular glass pyrex dish).
5. In a mixing bowl combine flour, salt, sugar, garlic powder and baking powder.
Add butter and use a knife and fork to cut the butter into the flour mixture. (Alternatively you could use a food processor).
6. Pour in the buttermilk and stir briefly until everything is combined. The dough will be fairly thick and a bit sticky. Stir in the cheese and spring onion/chives until evenly distributed.
7. With a large spoon or with your hands make cobbler shapes (flattened round balls) and place on top of the vegetable filling (I made about nine cobblers to cover the top of my dish).
8. Bake in the oven for 20-25 min until the cobblers are baked through and are nice and brown on top.
Then enjoy 🙂
Notes and tips:
-shredded chicken breast would be a great addition for some extra protein. Just stir into the sauce at the same time as the veg.
