Autumnal squash, butterbean and mushroom cobbler

Autumnal squash, butterbean and mushroom cobbler

Anjum's Indian Vegetarian Feast
Emma Lee

I don’t know anyone who doesn’t love a pie; they are comforting and homey and also special enough for when you have friends around. This pie doesn’t need any more than a salad on the side. I love the rustic cobbler topping, it is really quick and simple, but you can also cover the pie with puff pastry if you prefer. You can serve this in a large dish, or individual dishes. I roast the squash here rather than cooking it in the curry, only because it is easier than cutting raw squash into pieces!

For the pie filling


Quantity Ingredient
400g squash
4 tablespoons vegetable oil
1 onion, chopped
20g root ginger, grated, (peeled weight)
3 large garlic cloves, peeled and grated
3 tomatoes, quartered
3/4 teaspoon turmeric
1/2-1 teaspoon chilli powder
2 teaspoons ground coriander
1/2 teaspoon garam masala
salt, to taste
good pinch freshly ground black pepper
9-10 large chestnut mushrooms, thickly sliced
400g canned butterbeans, drained and rinsed
100g baby spinach
6 tablespoons double cream
50ml whole milk
1/2-1 tablespoon tomato puree, (optional)

For the cobbler topping

Quantity Ingredient
175g self-raising flour, sifted, plus more to dust
1/3 teaspoon salt
70g unsalted butter, cut into smallish pieces
2 eggs, beaten
55-65ml whole milk
sea salt flakes


  1. Preheat the oven to 200°C. Halve the squash, remove any fibres and seeds, but leave the skin on. Place it in a roasting tin and cook until soft, around 30 minutes. Cut into 2.5 cm squares, removing the skin if you want.
  2. Meanwhile, heat the oil in a large saucepan until hot. Add the onion and cook until soft and colouring at the edges. Add the ginger and garlic and cook until the garlic just starts to colour. Add the tomatoes, spices and seasoning and cook down until the sauce has thickened and has released oil back into the pan.
  3. Add the mushrooms, cover and cook for another two to three minutes. Pour in 200 ml of water and add the beans, squash and spinach and return to the boil. Cook for two to three minutes. Add the cream and milk, taste – making sure you taste both squash and sauce – and adjust the seasoning. Stir in the tomato purée if you feel the tomatoes are lacking flavour or colour. By now the sauce should be thick and cling to the vegetables. Spoon into a large pie dish, or six individual dishes.
  4. Make the cobbler topping. Place the flour and salt in a large bowl, add the butter and rub between your fingers until you have a sandy texture. Make a well in the middle, add half the egg and most of the milk and bring together with a fork to a very soft dough. Turn out on to a flour-dusted work surface and lightly bring together. Pat out until it is about 1 cm thick and, using a pastry cutter, cut out six rounds. (I use large cutters and make the rounds big enough to cover the filling with just a little showing at the sides.)
  5. Place the cobbler rounds on the pie filling, brush with the remaining beaten egg, sprinkle over some sea salt and bake on the middle shelf of the oven until the cobbler topping has turned a lovely deep golden brown, 20–25 minutes. Serve.
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