Winter Vegetable Cobbler

from Megan Mathieson

2 cloves garlic
2 med. onions (chopped)
2 celery stalks (sliced)
2 carrots (sliced)
1/2 cauliflower (broken into florets)
8 oz mushrooms (sliced)
14 oz can chopped tomatoes
1/4 cup red lentils
2 tbsp cornstarch
3-4 tbsp water
1 1/4 cups vegetable stock
2 tsp Tabasco sauce
2 tsp chopped oregano
1 can round biscuit rolls or homemade biscuits

Heat oil and fry garlic and onions for 5 min. add celery, carrots, and
cauliflower and fry for 2-3 more min. Add mushrooms, tomatoes, and lentils.
Mix cornstarch and water and add to the pan with the stock, Tabasco, and
oregano. Bring to a boil, stirring. Transfer to an ovenproof round dish,
cover and bake at 350, for 40 minutes. Remove and increase the temp. to 400.
Arrange the rolls around the edge and cook for a further 10-12 minutes,
until topping is golden.