Vegetarian Lancashire Hot Pot. It's a simple meal that would have been left to cook slowly all day Traditional Lancashire Hot Pot. Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that. See more ideas about Lancashire hot pot, English food and Lamb recipes.
Lancashire Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. This is designed to be a low cost recipe. You can have Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vegetarian Lancashire Hot Pot
- It's 1/2 cup of butter.
- It's 250 grams of red or green lentils.
- Prepare 5 medium of russet or yellow potatoes, boiled and sliced.
- It's 12 cloves of garlic, chopped.
- It's 2 large of white onion.
- Prepare 2 medium of carrots, peeled and chopped.
- It's 6 stalks of celery.
- Prepare 1 medium of leek.
- Prepare 4 large of red or serrano chili peppers, with seeds.
- Prepare 1 large tin of diced tomatoes (3 cups).
- It's 1 tbsp of curry powder.
- Prepare 1 small tin of tomato paste.
- It's 250 ml of vegetable stock (1-1.5 cups).
- Prepare 1 tsp of vegemite.
- Prepare 1 tbsp of worcestershire sauce.
- Prepare 2 tbsp of black pepper.
- Prepare 1 tbsp of smoked paprika.
- Prepare 2 large of turnips, boiled and chopped.
- You need 1 tsp of salt (optional).
- It's 1 cup of red or white wine.
- Prepare 1 tbsp of tumeric.
- You need 1 tbsp of garam masala.
Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.
Vegetarian Lancashire Hot Pot step by step
- 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..
Please log in to save or rate. Spray potatoes with oil and season with pepper. Remove from oven and serve hot with steamed greens. This vegan dish is tasty, hearty and cheap to make. For a quick and easy vegan or vegetarian meal - this is perfect.
