110min 4 ppl
Vegetarian Lancashire Hotpot
135 minutes
4 people
Hardover 60 min or 12+ steps
135 min · 10 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 18g
Carbs 82g
Fats 16g
About this dish
Slow-roasted root vegetables and Puy lentils build a deep, savoury base enriched with a dark ale reduction and a bay-and-thyme-scented stock, topped with thinly mandolined potatoes that crisp to a golden, butter-basted crust.
Allergy Info
Dairy, Gluten, Soya, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Maris Piper potatoespeeled and sliced 3 mm thin on a mandoline1000 g
- carrotspeeled and cut into 2 cm chunks3 medium
- parsnipspeeled and cut into 2 cm chunks2 medium
- onionshalved and thinly sliced2 medium
- celery stalkssliced 1 cm thick2 stalks
- chestnut mushroomsquartered200 g
- garlic clovesfinely sliced3 cloves
- fresh bay leaves3 leaves
- fresh thyme sprigs6 sprigs
Dairy & Eggs
- unsalted butterdivided3 tbsp
Tins & Jars
- dark ale330 ml
- vegetable stock600 ml
- tomato purée2 tbsp
Dried Goods
- Puy lentilsrinsed150 g
- plain flour2 tbsp
- caster sugar1 tsp
Spices & Seasonings
- flaky sea salt1 tsp
- black pepperfreshly ground0.5 tsp
Oils & Condiments
- Worcestershire sauce (vegetarian variety)1 tbsp
- dark soy sauce2 tsp
- neutral oil2 tbsp
Utensils
- Mandoline slicer
- Large ovenproof casserole (at least 4-litre capacity)
- Measuring jug
- Pastry brush
- Wooden spoon
- Peeler
- Chopping board
- Chef's knife
- Small saucepan or microwave-safe bowl (for melting butter)
Method
1
Peel and slice all vegetables as described in the ingredients list. Rinse the Puy lentils thoroughly. Measure out the ale, stock, tomato purée, Worcestershire sauce, and soy sauce. Preheat the oven to 170°C fan (190°C conventional).
Approx. 10 minutes
2
Heat the oil in a large, wide ovenproof casserole (at least 4-litre capacity) over a medium-high heat. Add the mushrooms in a single layer and cook without stirring until deeply browned, about 5 minutes. Season lightly, remove, and set aside.
Approx. 5 minutes
3
Reduce the heat to medium. Add 1 tablespoon of butter to the same pot, then add the onions, sugar, and a pinch of salt. Cook, stirring occasionally, until the onions are soft and a rich amber colour, about 15 minutes.
Approx. 15 minutes
4
Add the garlic, carrots, parsnips, and celery to the pot. Cook, stirring, until the vegetables begin to soften at the edges, about 5 minutes.
Approx. 5 minutes
5
Stir in the tomato purée and flour and cook, stirring constantly, until the paste coats the vegetables and smells nutty, about 2 minutes.
Approx. 2 minutes
6
Pour in the dark ale and bring to a vigorous simmer, scraping up any browned bits from the base of the pot, about 3 minutes until slightly reduced.
Approx. 3 minutes
7
Add the stock, Worcestershire sauce, soy sauce, bay leaves, thyme sprigs, Puy lentils, and reserved mushrooms. Stir well, season with salt and pepper, and bring to a steady simmer.
Approx. 5 minutes
8
Remove from the heat. Arrange the potato slices in overlapping concentric layers directly on top of the filling, starting from the outside edge and working inward. Season the potato layer with flaky salt and pepper.
Approx. 5 minutes
9
Melt the remaining 2 tablespoons of butter and brush generously over the potato top. Cover the casserole tightly with a lid or foil and transfer to the oven. Bake covered for 60 minutes until the lentils and root vegetables are completely tender.
Approx. 60 minutes
10
Remove the lid or foil, increase the oven temperature to 210°C fan (230°C conventional), and bake uncovered until the potato topping is deeply golden and crisped at the edges, about 20 minutes. Rest for 10 minutes before serving directly from the pot.
Approx. 20 minutes
