Autumn vegetarian cobbler | Recipes | National Trust

Ingredients

• 2 tbsp olive oil or butter
• 1 red onion, finely chopped
• 2 tbsp mild paprika
• 1 butternut squash, peeled, deseeded and cut into large cubes
• 4 carrots, sliced
• 2 parsnips, peeled and sliced
• 1 small swede, peeled and cut into chunks
• 2 x 400g cans borlotti beans, drained
• 500g passata
• 2 tbsp muscovado sugar (optional)
• 1 tbsp chopped oregano
• 1 tbsp chopped thyme
• 2 tbsp tomato purée
• Sea salt and freshly ground black pepper
• 175g self-raising flour, plus extra for dusting
• ½ tsp salt
• 85g butter, diced
• 110g cheese, grated
• 2 tsp rosemary leaves, finely chopped
• A few tbsp water or milk