Easiest Way to Make Yummy Vegetarian Lancashire Hot Pot

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.

Lancashire Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. 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 Etymology[edit]. You can have Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegetarian Lancashire Hot Pot

1. It's of butter.
2. Prepare of red or green lentils.
3. You need of russet or yellow potatoes, boiled and sliced.
4. You need of garlic, chopped.
5. You need of white onion.
6. Prepare of carrots, peeled and chopped.
7. Prepare of celery.
8. It's of leek.
9. You need of red or serrano chili peppers, with seeds.
10. Prepare of diced tomatoes (3 cups).
11. You need of curry powder.
12. Prepare of tomato paste.
13. It's of vegetable stock (1-1.5 cups).
14. You need of vegemite.
15. Prepare of worcestershire sauce.
16. You need of black pepper.
17. It's of smoked paprika.
18. Prepare of turnips, boiled and chopped.
19. It's of salt (optional).
20. You need of red or white wine.
21. Prepare of tumeric.
22. You need of garam masala.

It is often thought that the "hot pot" referred to is a pottery dish used to cook casseroles in British cuisine. This vegan dish is tasty, hearty and cheap to make. For a quick and easy vegan or vegetarian meal - this is perfect. Place the dishes under a preheated hot grill until the potato topping looks golden and crispy.

Vegetarian Lancashire Hot Pot step by step

1. Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside.
2. 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..
3. Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat.
4. Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated.
5. Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies..
6. 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..
7. 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..
8. Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock.
9. 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..
10. 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..

Top tip for making Simon Rimmer's vegan Lancashire hot-pot. Lancashire Hotpot Pot Meals Lancashire. (or Lancashire Hot-Pot, or Hot Pot). Alternating layers of red meat, most usually sheep meat, thinly sliced potato, and onion, the top layer being of overlapping very thin potato rounds. Occasionally with a minor addition of other ingredients such as mushrooms. Trim lamb of any excess fat and wipe with paper towel.