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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! 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: The Kitchen Prep


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


  • 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.


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 ¼ to 1 ½ cups