Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegetarian lancashire hot pot. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegetarian Lancashire Hot Pot is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vegetarian Lancashire Hot Pot is something that I have loved my whole life.
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. James Martin cooks Lancashire Hot Pot for Jaye Jacobs.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegetarian lancashire hot pot using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Lancashire Hot Pot:
- Make ready butter
- Make ready red or green lentils
- Make ready russet or yellow potatoes, boiled and sliced
- Take garlic, chopped
- Make ready white onion
- Take carrots, peeled and chopped
- Get celery
- Take leek
- Prepare red or serrano chili peppers, with seeds
- Get diced tomatoes (3 cups)
- Take curry powder
- Prepare tomato paste
- Get vegetable stock (1-1.5 cups)
- Prepare vegemite
- Prepare worcestershire sauce
- Prepare black pepper
- Take smoked paprika
- Take turnips, boiled and chopped
- Make ready salt (optional)
- Get red or white wine
- Make ready tumeric
- Get garam masala
We start by frying off some diced lamb in a hot pan. Remove the lamb, then soften the onions in the same pan and add the lamb back in. Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. Heat a large saucepan over a medium heat.
Steps to make Vegetarian Lancashire Hot Pot:
- Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside
- Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes.
- Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat
- Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated
- Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies.
- Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off.
- Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F.
- Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock
- Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle.
- If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes.
Add the oil and, once hot, add the onion and a pinch of salt. This vegan dish is tasty, hearty and cheap to make. For a quick and easy vegan or vegetarian meal - this is perfect. Place the dishes under a preheated hot grill until the potato topping looks golden and crispy. Top tip for making Simon Rimmer's vegan Lancashire hot-pot.
So that’s going to wrap it up for this special food vegetarian lancashire hot pot recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
