VEGETARIAN HOTPOT RECIPE RECIPES

Steps:

• 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.

Steps:

• Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
• Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.