Vegetarian Lancashire Hot Pot. Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt.
It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. Heat oil in a large skillet over medium high heat. Be the first to review this recipe. You can cook Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you cook that.
Ingredients of Vegetarian Lancashire Hot Pot
- You need 1/2 cup of butter.
- You need 250 grams of red or green lentils.
- You need 5 medium of russet or yellow potatoes, boiled and sliced.
- You need 12 cloves of garlic, chopped.
- Prepare 2 large of white onion.
- Prepare 2 medium of carrots, peeled and chopped.
- It’s 6 stalks of celery.
- You need 1 medium of leek.
- It’s 4 large of red or serrano chili peppers, with seeds.
- You need 1 large tin of diced tomatoes (3 cups).
- Prepare 1 tbsp of curry powder.
- It’s 1 small tin of tomato paste.
- It’s 250 ml of vegetable stock (1-1.5 cups).
- Prepare 1 tsp of vegemite.
- It’s 1 tbsp of worcestershire sauce.
- You need 2 tbsp of black pepper.
- It’s 1 tbsp of smoked paprika.
- It’s 2 large of turnips, boiled and chopped.
- It’s 1 tsp of salt (optional).
- You need 1 cup of red or white wine.
- You need 1 tbsp of tumeric.
- Prepare 1 tbsp of garam masala.
These individual vegetable and barley hot pots work a treat for family or guests. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. This vegan dish is tasty, hearty and cheap to make.
Vegetarian Lancashire Hot Pot instructions
- Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside.
- Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes..
- Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat.
- Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated.
- Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies..
- Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off..
- Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F..
- Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock.
- Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle..
- If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes..
For a quick and easy vegan or vegetarian meal – this is hotpot perfect. Place the dishes under a preheated hot grill until the potato topping looks golden and crispy. Top tip for making Simon Rimmer's vegan Lancashire hot-pot. You probably should change your title to Vegetable Hot Pot since chicken stock in called for. It's not vegetarian (what with chickens not being vegetables) and while I'd agree chicken stock tastes better than veg stock my vegetarian friends.