Vegetarian Lancashire Hotpot

Vegetables and pearl barley simmered in stock, topped with sliced potatoes and baked until golden and bubbling.

Vegetarian Healthy Comfort Food Main Course Budget

Estimated Nutrition

Calories

445.6

kcal / serving

1782.5 kcal total

Carbs

78.1g

per serving

312.4 g total

Fat

10.5g

per serving

42.1 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

dotted over top

GrainsCereals

Plain Flour

tbsp

Pearl Barley

Liquids

750

Vegetable Stock

made from stock cube

NutsSeeds

sprig

Thyme

leaves only

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Olive Oil

1 tbsp

Vegetables

piece

Onion

finely chopped

piece

Carrot

chopped

0.5

piece

Swede

chopped

200

Parsnip

chopped

900

Potato

2mm slices

Method

Bake for 50 minutes until golden and bubbling.

Preheat the oven to 200°C.

Sauté chopped onions in hot oil for 5 minutes until soft.

Add carrots, swede, and parsnip and fry covered for 10 minutes.

Stir in flour to coat vegetables and absorb juices.

Mix in stock, pearl barley, and thyme then simmer for 20 minutes.

Parboil sliced potatoes for 2 minutes and drain in cold water.

Transfer vegetable mix to a dish and layer potatoes on top.

Season potato layers and dot with butter.