Root Vegetable Cobbler

Root Vegetable Cobbler

Am I the only one who didn’t know that a cobbler is a specific variety of food that has a top, but no bottoms? Kind of like pie without pants.

I only learned this because, well. I made a cobbler last week. And when I described it to The Hubster, he said it was a pot pie. And so did My Mama.

Root Vegetable Cobbler top view

But the original recipe I based it on said otherwise.

So I Googled it. And learned that it was indeed a cobbler. And not a pot pie. Pot pies have pants.

Root Vegetable Cobbler with a piece missing

This recipe makes a crapton of food. As in, enough to serve 6-8 people as a main course. The biscuit topping is super delicious and filling. As are the root vegetables that are hiding beneath.

You could probably freeze the extras (we didn’t) for another meal. Though I can’t promise that it will be as tasty. Something about freezing bread just doesn’t seem to work out well for us.

Root Vegetable Cobbler all gone

Yields 6-8

Root Vegetable Cobbler

A deliciously hardy meal filled to the brim with root vegetables.

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save Recipe


  • 2 tbs olive oil
  • 1 large onion, chopped
  • 1 large (or 2 medium) sweet potatoes, peeled and cubed
  • 1 small (about 2 cups) butternut squash, peeled, seeded, and cubed
  • 2 parsnips, peeled and chopped
  • 2 large carrot, peeled and chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/2 tsp ground black pepper
  • 3 cups vegetable broth
  • 1 (15-oz.) can navy beans
  • 1 tbs all purpose flour
  • Biscuit topping:
  • 2 cups unbleached all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 2-3 green onions (aka scallions), chopped
  • 6 tbs earth balance
  • 2 large eggs
  • 1/2 cup almond milk


    For filling:
  1. Heat olive oil in a large saucepan or pot over medium-high heat.
  2. Add onion and sautรฉ until beginning to caramelize, 7-10 minutes.
  3. Add sweet potatoes, squash, parsnips, and carrots and saute for another 3-5 minutes, until starting to brown.
  4. Add broth; bring to boil.
  5. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes.
  6. Stir in thyme, sage, salt and pepper. Saute until fragrant.
  7. Add in flour and simmer until mixture thickens slightly, about 5 minutes.
  8. Divide vegetable mixture among souffle or baking dishes of your choice (4-6 depending on size); set aside.
  9. For biscuit topping:
  10. Preheat oven to 425ยฐF.
  11. Sift flour, baking powder and salt into bowl.
  12. Stir in green onions.
  13. Add Earth Balance and rub in with fingers until mixture resembles coarse meal.
  14. Add eggs and almond milk and stir until soft moist dough forms. Note: dough is super sticky. That's okay.
  15. Turn dough out onto generously floured surface. Knead gently just to combine and take out some of the stickiness.
  16. Divide dough into equal pieces, enough for baking dish used.
  17. Pat out each piece to be large enough to cover the dish and place 1 dough round atop vegetable filling in each dish.
  18. Place dishes on large baking sheet and bake until topping is golden brown, about 18 minutes.
  19. Let stand 5 minutes.
  20. Serve hot.

Allergen Information

Nightshade free, dairy free, and soy free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply I thought a cobbler was something with fruit so I'm just as clueless. This recipe reminds me of something funny though. When I had my bridal shower, Emma was writing down the presents that I received so I could do thank yous. Someone got me a set of ramekins and she wrote "ceramic tins" because she didn't know the world "ramekin." Now Jason and I have gotten into the habit of calling them ceramic tins. I could make this cobbler in my ceramic tins.
    1. Reply apparently, a lot of people thought fruit only. we are not alone! and that's funny about the ramekins. love that you and jason have started calling them that. keepin it real. ;-)

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