Vegetarian Lancashire Hotpot
This comforting and hearty winter warmer is the perfect dish to cozy up with on a chilly evening. Layers of tender vegetables and pearl barley in a flavorful broth, topped with thinly sliced potatoes that turn crispy and golden in the oven. Every spoonful is a wholesome hug of deliciousness.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 onions
- 4 carrots
- ½ swede
- 200g/7oz parsnips
- 50g/1¾oz plain flour
- 750ml/1⅓ pint vegetable stock
- 4 tbsp pearl barley
- 3 sprigs thyme
- 900g/2lb potatoes
- 25g/1oz butter
- and saltblack pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little.
- Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste.
- Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle.
- Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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