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.