Sausage, bean and vegetable cobbler
This is a healthy twist on a traditional favourite. You can reduce the fat and saturated fat content by using healthier sausages, half-fat cheese, semi-skimmed milk and a healthy spread.
The sausages and baked beans are a good source of protein, and the beans add extra good-for-your-heart fibre. The frozen mixed vegetables and the beans are great credit crunch ingredients and still count towards your 5-A-Day. Top with mashed potato as an alternative to the cobbler topping.
Ingredients (Serves 4)
- 8-10 'healthy eating' sausages (reduced fat, reduced salt)
- 1 onion, finely chopped
- 1 tbsp olive oil
- 500g bag frozen mixed vegetables
- 1 tsp mixed dried herbs or a mix of fresh herbs from the garden
- 200ml vegetable stock
- 400g can baked beans
- 125g self-raising flour
- 75g Cheddar cheese, grated (use half-fat if desired)
- 1 egg, beaten
- 1 tbsp unsaturated spread
- 60 ml semi-skimmed milk
Pre-heat oven to 180°C/Gas Mark 4. Pre-heat grill to medium hot.
Prick sausages all over with a fork. Place under the pre-heated grill and grill until nicely browned. Set aside to cool, then slice the sausages into small pieces.
Heat the oil in a frying pan and cook the onions until soft. Add the mixed vegetables, herbs and stock, and simmer for about 10 minutes.
To make the cobbler: Put the flour and the cheese into a large mixing bowl. Add the beaten egg, milk and spread, and mix to a dough. Place the dough on to a floured surface and roll out to about 2cm. Use a small scone cutter to cut into circles.
Add the sausage pieces and baked beans to the pan of vegetables and mix well.
Transfer the mixture to an ovenproof dish and arrange the cobbler on top. Brush the cobbler with milk.
Place in the pre-heated oven and bake for about 20-25 minutes until golden brown.