Veggie sausage and bean cobbler

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This dish is genius because it is healthy, wonderfully warming on a winter’s day and many of the ingredients can be used instantly from your freezer or cupboard.

Baked beans and frozen veg are mixed with cooked sausages and stock to make a tasty stew and then topped with homemade cheesy scones to transform the stew in to a cobbler! The scones are really simple – you just mix the ingredients and then dollop the mixture in messy mounds on top and let the oven turn them golden. The whole dish is a real treat and shows how convenience food can be healthy if you choose wisely.  I have adapted the recipe from Netmums (www.netmums.com), who have lots of family friendly recipes.

Allow about 25 mins prep plus 40 mins cooking time.

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Veggie sausage and bean cobbler (serves approx 6)

For the stew

1 onion, roughly chopped

6-8 sausages (could be meat or veggie. To save time further buy frankfurters then probably no need to pre-cook)

2 cans baked beans

500g frozen veg (could be anything – I used a bag of mixed veg – peas, sweetcorn and carrots)
1 vegetable stock cube (I like OXO)
2 tbsp hot water

1 tsp dried mixed herbs

For the cheesy scone (cobbler) topping

125g self-raising flour

75g cheddar cheese

1 egg, beaten

1 tbsp oil (e.g. olive/vegetable oil)

60ml milk

Preheat the oven to 180 degrees/gas mark 4.  Grill/bake the sausages until browned, leave to cool slightly then chop in to bite sized chunks.  Meanwhile fry the onions in a little oil for approx 5 mins, until softened.  In a casserole dish mix the onion with the baked beans, frozen veg (straight from the freezer) and chopped sausages.  Crumble in the stock cube, water and dried herbs and mix really well.

To make the cheesy scone topping mix the flour and cheese together in a bowl with a fork.  Add the egg, oil and milk and mix again.  Using your hands take out smallish mounds of the mixture and dollop it all over the veg and sausage mixture until fairly evenly covered.  The scone topping may be a little sticky so keep a glass of warm water next to you to keep rinsing your fingers.

Bake in the oven for 25-40 minutes (this depends on your oven!), until the scones have puffed up a bit and gone golden brown (it is fine if they sink in to the stew a bit).  Devour and feel warmed up.

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