Vegan Lancashire Hotpot is adapted from the traditional Lancashire hotpot that is one of Britain's family favourite meals. This vegan, vegetarian, and plant-based hotpot is pure comfort food and sure to be loved by all the family - meat-eaters included! It can be easily prepared as gluten-free. Veggie-packed Lancashire Hotpot will easily become one of your family's favourite cosy autumnal or winter dinners.
Course Dinner
Cuisine English
Prep Time 45 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr30 minutesmins
Servings 4
Calories 446
Author Jacq
Equipment
kitchen knife or mandolin
Colander,
Sauté pan or skillet for hotpot filling
Saucepan for parboiling sliced potatoes
One medium-large casserole dish or four individual pie dishes.
Ingredients
Potato topping:
750grams potatoes[thin sliced into discs]
2tablespoon plant-based margarine[can replace with canned bean liquid from the butter beans or aquafaba]
240millilitrevegetable stock[or 1 tablespoon of oil, for sauteing]
2mediumleeks[thick sliced]
130gramsonion[1 medium, rough chopped]
4clovesgarlic[thin sliced or minced]
200gramschestnut mushrooms[chopped into quarters, or use your preferred type of mushrooms]
160gramsmeat-free pieces[Such as vegan Quorn pieces or any fresh or frozen meat-free pieces.]
1canbutter beans [400g (14) oz can, drained, or 240 grams cooked beans
130gramsfrozen peas[or fresh]
1teaspoondried sage
2teaspoonsdried thyme
1tablespoonsoy sauce[optional]
450millilitrevegetable stock[Plus extra if needed. Use a vegan beef, chicken or mushroom flavour if available, if using stock powder/cube/paste use the reserved potato cooking liquid to prepare the stock.]
3tablespoonsvegan gravy powder[Alternatively use 3 tablespoons of gluten-free plain flour/ all purpose flour/ plain flour/ wholemeal plain flour]
Bring a saucepan of water, with a little salt added to the boil, lower the heat to a simmer. Add the sliced potatoes and cook for 6-8 minutes depending on how thick or thin your potato slices are. Thinner slices prepared using a mandolin will only need a few minutes whereas thicker hand-cut slices will likely require 6-8 minutes. Parboil until a skewer or a fork can dent the potatoes a little.
750 grams potatoes
Drain the potato slices in a colander, reserving the cooking liquid. Leave the potatoes to steam cool in the colander.
Prepare the filling:
Heat one tablespoon of oil in a skillet or if using vegetable stock heat 1 of a cup of stock.Over a medium heat saute the onion, garlic, and leek for 8-10 minutes in the vegetable stock.Or if using oil start with sauteing the onions and leeks for 5 minutes before adding the garlic for a further 2-3 minutes.
Next, add the mushrooms along with the dried sage and thyme, and cook for 3 minutes, stirring frequently.Whenever the pan is becoming dry then add a splash of the potato cooking liquid.
Bring to the boil, lower the heat and simmer for 10 minutes until the gravy is thickened.
If the sauce is too thick just add a little extra potato water to loosen it up.
Take the pan off the heat and mix through the peas.
130 grams frozen peas
Check the seasoning and add salt and pepper to taste.
Assemble the hotpot:
Preheat the oven to 200 Fan, 220 Celsius,425 Fahrenheit, Gas 7.
Spoon the filling into a casserole dish or four individual pie dishes.
Melt the plant-based margarine in a small saucepan.
2 tablespoon plant-based margarine
Layer the pre-cooked potato discs over the filling.
Brush the melted margarine over the potatoes and season with salt and pepper. Finish with a sprinkle nutritional yeast flakes or grated vegan cheese if preferred.
8 teaspoon nutritional yeast flakes
Bake:
Bake for 35-45 minutes until the potatoes are soft, crispy and golden, and the filling is bubbling hot.Exact cooking times will depend on your oven and how crispy ad golden you like your topping.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover Lancashire hotpot can be stored in the fridge, covered, for 3 days. Or frozen for 2-3 months.
Hotpot is perfect for meal prepping. Freeze cooked hotpots. Preparing individual pie dishes for freezing makes it easy to pull out one or two servings when required.
Chill or freeze within the baking dish.
Allow chilled or frozen hotpots to come up to room temperature before baking or reheating.
Reheat hotpots by placing on the middle shelf in the oven at the cooking temperature, pop a cover over to prevent the potatoes going too browned if preferred but this may not be necessary for the first 20 minutes of reheating at least. Reheat for 25-30 minutes or until piping hot and the filling is bubbling hot.
Hotpot is delicious served with mashed root veggies. Such as parsnip, turnip (swede/rutabaga), carrot, celeriac. Try just one root vegetable mash or a combination.
Steamed green veggies and extra vegan gravy is also a tasty accompaniment.
Pickled red cabbage or pickled beetroot is a traditional side dish for Lancashire hotpot.
For gluten-free hotpot use a gluten-free vegetable stock, gluten-free soy sauce such as Tamari, gluten-free flour or gluten-free gravy powder, and ensure that your meat-free pieces are also free from gluten ingredients or replace with a substitute such as more veggies, extra beans, or extra mushrooms.