Lancaster lentil hotpot

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This is a plant based version of “Lancaster Hotpot”, a casserole or stew with layers of sliced potato on top and then baked in the oven until golden brown.

Begin by making the casserole/stew by slowly frying in a little oil chopped onions and garlic and after a few minutes adding finely chopped carrots and finely chopped mushrooms, allow to gently cook and reduce.

While they are reducing, down finely slice the unpeeled potatoes. I use a mandoline to evenly slice the potatoes quickly.

When the onion mix has reduced, add the cooked puy lentils, dried rosemary and dried thyme, throughly mix and continue to cook.

Once the mix is warmed through add the vegan gravy and stir (I add gravy granules and slow add hot water and stir until the right consistency, adding more granules or water.

When the pan has a nice thick sauce appearance. empty out the content into a 10 inch diameter casserole dish and level it out.

Place the sliced potatoes around the top until a complete layer is achieved. Drizzle the layer with a little olive oil.

Repeat the layer and place several layers of slice potatoe on top of each other with a drizzle of olive oil on every layer. I managed about 3 layers until all the the potato was used up.

Drizzle the with olive oil and place in a pre heated oven at 180C for 35-40 mins. Keep an eye on the potatoes toward the end and make usre they only get golden brown and not burnt. If the potatoes are getting too brown too quickly (the potatoes need around 30 mins of cooking) turn the oven down a bit.

Once cooked remove from oven and allow to cool for 15 mins before serving.

Serve with your choice of green vegetables and a plant based gravy.

Print Recipe
5 from 4 votes

Lancaster Lentil Hotpot

This is a plant based version of "Lancaster Hotpot", a casserole or stew using lentils and mushrooms with layers of sliced potato on top and then baked in the oven until the potatoes are golden brown.
Prep Time10 mins
Cook Time30 mins
rest15 mins
Total Time55 mins
Course: Main Course
Cuisine: Modern British
Servings: 4 people
Calories: 623kcal

Ingredients

  • 250 g cooked puy lentils – 1 pouch of cooked lentils
  • 200 g brown mushrooms – 1 punnet
  • 2 carrots
  • 2 white onions
  • 4 potatoes
  • 1 clove garlic
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 3 tbsp vegan gravy granules
  • 300 ml hot water
  • 1 tsp white pepper black pepper will do
  • 4 tbsp olive oil used throughout the cooking

Method

  • Preheat the oven to 180C
  • Begin by making the casserole/stew by slowly sautéing in a little oil chopped onions and garlic and after a few minutes adding finely chopped carrots and finely chopped mushrooms, allow to gently cook and reduce.
  • While they are reducing, down finely slice the unpeeled potatoes. I use a mandoline to evenly slice the potatoes quickly.
  • When the onion mix has reduced, add the cooked puy lentils, dried rosemary and dried thyme, throughly mix and continue to cook.
  • Once the mix is warmed through add the vegan gravy and stir (I add gravy granules and slow add hot water and stir until the right consistency, adding more granules or water.
  • When the pan has a nice thick sauce appearance. empty out the content into a 10 inch diameter casserole dish and level it out.
  • Place the sliced potatoes around the top until a complete layer is achieved. Drizzle the layer with a little olive oil..
  • Repeat the layer and place several layers of slice potatoe on top of each other with a drizzle of olive oil on every layer. I managed about 3 layers until all the the potato was used up.
  • Drizzle the with olive oil and place in a pre heated oven at 180C for 35-40 mins. Keep an eye on the potatoes toward the end and make usre they only get golden brown and not burnt. If the potatoes are getting too brown too quickly (the potatoes need around 30 mins of cooking) turn the oven down a bit.
  • Once cooked remove from oven and allow to cool for 15 mins before serving.
  • Serve with your choice of green vegetables and a plant based gravy

Nutrition

Calories: 623kcal | Carbohydrates: 94g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 1299mg | Fiber: 27g | Sugar: 8g | Vitamin A: 5149IU | Vitamin C: 52mg | Calcium: 122mg | Iron: 8mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

1 thought on “Lancaster lentil hotpot”

  1. 5 stars
    Just made the lentil and mushroom hotpot which was delicious! I substituted sweet potato on the top which worked really well.

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