Savoury Carrot Cobbler

This cobbler is  a recipe from one of my recipe book, it was actually a sweet cobbler, i just want to try it in savoury form with a touch of Indian spices. The addition of pulses with vegetables and a pie topping makes it healthy and filling.

Ingredients:
Red kidney beans- 1 can
Onion- 1/2 medium sized chopped finely
Capsicum- 1/2 chopped finely
Spring onion- 2 chopped finely
Carrots-2 medium sized chopped finely
Peas-1/2 cup
Potato-1 big sized chopped
Ginger garlic paste-1 tsp
Tomato paste-1 tbsp
Chilli powder-1 tsp
Coriander powder-1 tsp
Pav Bhaji masala-2 tsp( you can find it in asian grocery stores)
Oil- 1 tbsp
Salt as required
For the pie topping:
Plain flour- 180 g
Butter- 80 g
Egg-1
Carrot-1 medium sized grated finely
Milk-6 tbsp
Salt-1/4 tsp
Method:
Put the vegetables and kidney beans in a pressure cooker, add water just enough to cover it, pressure cook for 4 to 5 whistles. Let it cool down for a while, mash all the vegetables completely. Heat oil in a pan, add onions, ginger garlic paste and saute till onion becomes translucent. Add the capsicum and spring onion, tomato paste and finally the mashed vegetables.
Now add the spice powder and salt, leave it in simmer for about 10 to 15 minutes. Switch off the flame.

Preheat the oven to 180 degree celsius. To make the pie topping, mix together flour and butter until it looks like bread crumbs, add salt, finely grated carrot, lightly beaten egg, milk together to make a sticky dough, if it's not sticky add some more milk.
Take four ramekins or medium sized pie dish. Pour the gravy inside the ramekins, place dollops of the pie topping on top of the gravy, bake itin the preheated oven for 15 minutes or lightly brown on top.
Serve warm with fresh salad.
When you don't have pav buns these are great alternative with the easy to make and soft pie topping.
Note:
The gravy should not be too watery, it might make your pastry soggy.
This recipe goes to the event Vegetable Marathon hosted by PJ of Seduce your Taste Buds started by Anita's kitchen.

This recipe goes to the event My Legume Love Affair 24  hosted by Diana of A little Bit Of Spain originally started by Susan from  Well seasoned cook.