Lancashire Hotpot is a baked dish made traditionally from lamb or mutton and onion, topped with sliced potatoes. This vegan recipe version uses soya mince and lentils as a substitute for the meat. The 'hot pot' is a heavy pottery dish used to cook casseroles in Britain. The dish is left to bake in the oven all day in the pot and on a low heat.
Originating from the days of industrialisation in the north west of England, it is easy to prepare and is sometimes served at parties in England because it is a simple dish to make for a large number of people and it is relatively inexpensive.
1 large chopped onion
2 Tbsp vegan butter or vegan margarine
1 Tbsp vegetable oil
1 sliced carrot
1 sliced sweet potato
1 sliced turnip
4 large chopped tomatoes
½ cup soya mince (or any meat substitute)
1 cup lentils
2 bay leaves
2 tsp vegan Worcester sauce
2-3 sliced medium-sized potatoes
Salt and pepper to taste
- Heat an oven to 160°C/fan 140°C/gas 3.
- Fry the onions in a drop of vegetable oil over a medium heat until caramelised.
- Add lentils, carrots, sweet potatoes and turnips to the onions, plus the vegan butter and leave to cook for a few minutes.
- Sprinkle over the flour, allow to cook for a couple of minutes, shake over the Worcester sauce, add water if needed, then bring to the boil.
- Stir in the tomatoes, soya minced, bay leaves and salt and pepper to taste, then turn off the heat.
- Pour the mixture from the pan into a pot that can be put into the oven. Arrange the sliced potatoes on top of the mixture, then brush with a little more vegetable oil. Cover, then place in the oven for about 1½ hrs or until the potatoes are cooked.
- Garnish with chopped parsley.
- Serve with pickled red cabbage or beetroot.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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