Casserole dish/Pyrex dish/or individual pie dishes. A dual stove-top and oven proof pot can be used and will reduce the dishes to wash!
Vegan Lancashire Hotpot filling
500grams potatoes17.6 oz. Thin sliced, leave skins on if unblemished.
2leeksabout 2 cups. Sliced.
1medium onionabout 1 cup/115g chopped
250mlvegetable stock, for sautéing Or 1 cup. Alternatively use 1 tbsp of vegetable oil of your choice.
1packetvegan Quorn fillets or pieces About 300grams/10.5 oz. Substitute for any type of plant-based 'chicken' style fillets or pieces. Or replace with butter or cannellini beans. Any type of creamy white bean will work. Or add extra mushrooms perhaps different varieties or extra vegetables in place of the Quorn.
10chestnut mushroomschopped into quarters. Or any type of mushroom. About 3 cups.
130gramsfrozen peas1 1/2 cups. These don't need precooked as they will just get tipped straight into the pie before the oven stage
1sprigrosemary or thymeor use 1tsp of dried version
450mlsvegetable stock1 3/4 cups plus 2 tbsp. Use 1 vegetable stock cube. I use Marigold vegan Organic stock cubes.
2tbspgluten-free plain flourI use the Doves Farm brand. Alternatively use plain flour or wholemeal flour.
1tbsp plant-based margarineThis is optional. This is to melt and brush over the potato topping.
4tbspnutritional yeast flakesoptional but it is what I always add. A tbsp for each serving. Makes a delicious cheezie top!
plant-based cheesethis is optional. Sprinkle a little grated plant-based cheese over each dish or over a larger dish.
salt and pepper, to taste
Preheat the oven to 200 Fan/220 Celsius/425 Fahrenheit/Gas 7
Parboil the sliced potatoes in salted water for 6-8 minutes depending on the size of slices you have. Thinner slices will become soft sooner. You don't want to parboil till the slices are mush. Just until a skewer can dent them a little. Drain the potato slices and leave to cool. (reserve the cooking liquid as you can use some later in the recipe. Use some of the potato water to make up some vegetable stock. It can also be used to sauté the onion, leek and garlic instead of oil)
Over a medium heat sauté the onion, garlic, leek and fresh or dried herbs for 5 minutes until starting to turn lightly golden. Use either a tbsp of oil or 1/2 cup of vegetable stock.
Add the mushrooms and cook for about 3 minutes.
Add the Quorn fillets or pieces, fresh or frozen is fine. Frozen fillets only take a few minutes to defrost enough for chopping.If the pan is becoming dry then add a splash of potato cooking liquid or stock.
Cook the mix for about 3 minutes. After this time it should be possible to break the fillets up with a knife or wooden spoon. Just half or quarter them into rough sizes. If using pieces this won't be necessary.
Add the flour and mix.
Add the 450ml of vegetable stock a little at a time, and mix well to incorporate the flour.
Bring to the boil. Lower the heat and simmer for 3 minutes.
If the sauce is too thick just add a little extra potato water to loosen it up.
Take off the heat and tip in the frozen peas. Mix well.
Taste for seasoning. Add salt and pepper to taste.
Spoon the mix into the casserole dish or individual pie dishes.
Remove the sprig of thyme or rosemary if used. Melt the margarine if using.
Layer the potatoes over the mix,
Brush the melted margarine over the potatoes. Season with salt and pepper.If using nutritional yeast or plant-based cheese sprinkle this over now.
Bake for 25-50 minutes until the potatoes are crispy and golden. Precise cooking times depend on your oven. If your having an accompanying vegetable prepare this while your hotpot is cooking.Extra vegan gravy is a tasty accompaniment. Pour extra gravy over each portion when serving.
Serve either in the individual dishes or carefully scooped out. If serving later cool and store in the fridge for up to three days.
These hotpots taste even yummier the next day as the flavours get a chance to settle and develop more.
Prepared one of my recipes?Snapped a photo for social media?Tag us @traditionalplantbasedcooking #traditionalplantbasedcooking
The following nutritional data is for guidance only and is not a strict analysis as ingredients vary. The calculation includes 1 tbsp of plant-based margarine and 4 tbsp of nutritional yeast flakes.
This nutritional analysis includes 1 tbsp of vegetable oil as some visitors will use oil. It can be interesting to see how oil changes the nutritional makeup so I thought some visitors may like to see for themselves!