Vegan Lancashire Hot Pot

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A comforting Vegan Lancashire Hot Pot made with lentils, mushrooms, and sliced potatoes. A plant-based twist on the classic British recipe - hearty, wholesome, and perfect for cosy dinners.

Prep Time15

2 15

Total Time2 30

Course: Dinner, Main Course

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: carrot, green lentils, mushrooms, olive oil, onion, parsnips, plain flour, potato, rosemary, thyme, tomato puree, vegan Worcestershire sauce, vegetable stock

Servings: people

Calories: 612.98kcal

Equipment

large saucepan
Sharp knife or mandoline
chopping board
Deep ovenproof dish
Foil

Ingredients

For the filling

2 tablespoon olive oil
2 onions thinly sliced
3 cloves garlic minced
250 g mushrooms thickly sliced
1 carrot diced
1 parsnip diced
200 g tinned green lentils
1 tablespoon tomato purée
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoon plain flour
750 ml vegetable stock
2 tablespoon vegan Worcestershire-style sauce
salt and pepper to taste

For the topping

500 g potatoes peeled and thinly sliced
2 tablespoon olive oil
salt and pepper

Instructions

Preheat oven to 180C / 350F / gas mark 4.
Gently cook the sliced onions for 8 - 10 minutes in olive oil until soft and lightly golden.
Stir in garlic, mushrooms, carrot, parsnip, lentils, tomato purée, and herbs. Cook for 8 - 10 minutes or until the vegetables begin to soften.
Sprinkle over the flour, then slowly add vegetable stock while stirring for 10 minutes until it starts to thicken.
Transfer the filling to an ovenproof dish and layer the sliced potatoes neatly on top. Brush with oil and season.
Cover and bake for 1 hour until the filling is bubbling, then uncover to allow the potatoes to turn golden for a further 30 - 45 minutes.

Nutrition