Savory Guinness & Veggie Cobbler

Anyway, because of our obvious ties to the emerald emblem, I grew up with a strong appreciation for St. Patrick’s Day & figured that everyone else in the world celebrated it as enthusiastically as we did. {For us, it was “Spirit Day”. Read: Pep rally, fun activities, and the biggest thrill of all — getting to come to school dressed in non-uniform attire.}

Imagine my surprise when I discovered that adults liked celebrating St. Patrick’s Day, too… just for different reasons.

As fond as I am of St. Patrick’s Day festivities & fare, I’ve never really been one to dye food unnatural {and unappetizing} colors for the sake of thematic authenticity. Maybe that’s the reason I’ve never hopped on the Red Velvet bandwagon; but I digress.

Now, beer, on the other hand. That’s a celebratory tradition I can stand behind. {Again, minus the dye.}

This recipe idea for Savory Guinness & Veggie Cobbler came to mind out of nowhere {after my initial idea drought}, and I just had to try it out and see if it would work. It did! Though sadly, it didn’t look as pretty as it tasted the first time I gave it a try. {See original photos from 2013 below. Yikes.} However… if you’re the type that wouldn’t let a perfectly drink/meal/dessert go to waste just because it’s tinted a funky green color, then maybe you can overlook the aesthetic flaws of this dish, too.

While Guinness is perfectly fine on its own as the star of the show for an evening of carousing, it plays a great role in the background of this rich, hearty meal as well adding deep flavors the “gravy.” I made mine a vegetarian version, filled with onions, carrots, celery, mushrooms and potatoes, but I bet it would be good with beef or chicken for the meat-eaters among you.

The top of this savory cobbler of sorts is dotted with the most delicious, cheesy little drop biscuits. They come together quickly as you’re finishing off the filling, and are dolloped atop the stewy mixture before being baked to golden perfection in the oven, giving them almost a dumpling-like texture. I used Irish cheddar to go with the St. Patrick’s Day theme, but you’re welcome to use whatever cheese you like best.

Another “lucky” element to this dish? It all comes together in one skillet so there’s less cleanup and more fun to be had. A large, deep cast iron skillet works well here, but any deep skillet that can go from stove top to oven will do.

If you’re looking for something a little less “shamrocky” to make for St. Patrick’s Day {or need something to help soak up those pints of green beer}, give this a try. It’s a nice, savory alternative to many of the sweeter Guinness recipes that are popular this time of year. Otherwise, check out these other boozy delights from past posts!

Irish Cream Cookies

Homemade Irish Cream

Chocolate Whiskey Cupcakes

Or these cute Pot O’ Gold Favors for the kiddies.

Savory Guinness & Veggie Cobbler

Savory Guinness & Veggie Cobbler! This vegetarian, one pan meal will make all who seek savory Guinness recipes on St. Patrick’s Day feel pretty lucky! 

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Course Dessert

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Author Dianna Muscari

Ingredients  

For Filling:

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 stalks celery chopped
• 1 cup peeled & chopped carrots
• 3-4 small Yukon gold potatoes about 1 inch dice {about 2 cups}*
• 1 10 ounce container of sliced mushrooms
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 3 tablespoons flour
• ¾ cups Guinness
• 1 to 1 ½ cups vegetable broth **

For Biscuit Topping:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• 1 cup grated Irish cheddar
• ½ cup butter {1 stick} melted, 1 tablespoon reserved
• ½ cup half and half or milk
• ½ cup vegetable broth
• Optional: Parsley for garnish

Instructions 

• Preheat oven to 400 degrees. Meanwhile, heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add onion, celery, carrots, potatoes and mushrooms. Sprinkle the mixture with garlic powder, salt, rosemary and thyme. Cook, stirring often, for about 10-15 minutes until all the vegetables are tender and the potatoes begin to soften.
• Sprinkle the flour evenly over the mixture and carefully toss to coat, cooking for about a minute.
• Pour in the Guinness, scraping up any bits stuck to the pan. Pour in the vegetable broth and stir to combine.
• Let the mixture simmer for about 5-7 minutes or until the liquid thickens up and starts to look more like a sauce or a gravy and the potatoes are fork tender.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, garlic powder and cheese.
• Create a well in the center of the flour mixture and pour in the half and half, vegetable broth and butter. Mix until everything is combined and a sticky dough is formed -- do not overwork the mixture, just ensure that there are no dry spots.
• Using a spoon or a cookie scoop, plop little mounds of dough over the top of the mixture in the skillet. It's ok if there are gaps in between, they'll grow a bit as they bake. Brush the tops of the dough balls with the remainder of the melted butter you've set aside.
• Bake for about 20-23 minutes or until the biscuits have set and the stew is bubbly around the edges.
• Remove from oven and sprinkle with chopped parsley before serving, if desired.

Dianna's Tips

Biscuit Topping recipe adapted from The Salty Marshmallow

*I used a 1 pound bag of Teeny Tiny Potatoes from Trader Joe's, quartered.
** If you prefer more gravy, increase the broth to 1 1/4 to 1 1/2 cups

Here are the original {terrible!} photos of this dish for your viewing/mocking pleasure! 🙂