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.
ingredients 
sauté the onions 
add the carrot 
add the mushrooms and continue to cook 
slice the potatoes 
potatos in container 
potatoes sliced 
now reduced 
add the cooked lentils 
add the herbs 
mix and warm through 
add the gravy and water 
put into casserole dish 
layer with potato 
drizzle withe olive oil 
add more layers of potato 
drizzle with olive oil 
served with green veg 
baked in the oven for 30 mins
Lancaster Lentil Hotpot
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
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Lancaster lentil hotpot”
Just made the lentil and mushroom hotpot which was delicious! I substituted sweet potato on the top which worked really well.