300 g/12 oz turnips 300 g/12 oz carrots 300 g/12 oz swede 2 sticks celery, sliced 175 g/6 oz shallots, peeled
2 medium leeks, thickly sliced
2 x 15 ml spoons/2 tbsp oil
240 ml/8 fl oz vegetable or chicken stock
225 g/8 oz can chopped tomatoes pinch mixed herbs
salt and freshly ground black
pepper
2 tsp cornflour
Topping
125 g/4 oz wholemeal plain flour
125 g/4 oz plain flour
2.5 m1/1/2 tsp salt
2 x 5 ml spoons/2 tsp baking powder
50 g/2 oz margarine
2.5 ml/1/2 tsp dried sage
1 tbsp chopped parsley
50 g12 oz cheddar cheese,
finely grated
150 ml/15 fl oz plain yoghurt
2 x 15 ml spoons/2 tbsp milk
Methods:
Heat the oven to 190°C/375°F/Gas 5. Peel the turnips, carrots and swede and cut into similar size chunks. Heat the oil in a large frying pan, add all the vegetables and cook over a medium high heat until they begin to brown a little. Turn into a casserole dish, pour over the stock, tomatoes with their juice and season with the herbs, salt and pepper. Cover and cook for 30 minutes in the oven. Blend the cornflour with a 1 x 15 ml spoon/1 tbsp of water, remove the casserole from the oven and stir cornflour into the vegetables. Cover and return to the oven for a further 10 minutes.
Put the flours into a bowl with the salt and baking powder, rub in the margarine. Add the sage, parsley and cheese then mix to a soft dough with the yoghurt and milk. Lightly knead the dough until smooth then roll out to about 1 cm thick. Using a 5 cm/2 in cutter, cut out rounds. Take the casserole from the oven, increase the temperature to 200°C/ 400°F/Gas 6. Remove the lid and arrange the rounds of dough, slightly overlapping, on top of the vegetables, brush the tops with a little milk. Cook for a further 20 minutes until the topping is risen and golden.