Veggie Lancashire Hotpots with Snowman Toasties

Lisa Allen
Serves Serves 4
Print recipe
  • Prep time 45 mins
  • Cook time 60 mins
  • Ready time 105 mins

This irresistible recipe from Lisa Allen is a perfect vegetarian dish for cold winter days.

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Ingredients

For the Veggie Hotpot

  • 1 onion, thinly sliced
  • 1 garlic clove, peeled and crushed
  • 2 tablespoons tomato paste
  • 700 ml vegetable stock
  • 80 g pearl barley
  • 4 parsnips, thickly chopped
  • 4 carrots, thickly chopped
  • 4 celery sticks, thickly chopped
  • 1 tablespoon thyme leaves
  • 40 ml olive oil

For the Potato Crust

  • 2 baking potatoes
  • 2 sweet potatoes
  • 20 g butter, melted
  • 1 pinch salt
  • 1 pinch pepper

For the Snowman Toasties

  • 8 slices wholemeal bread
  • 180 g half fat medium cheese
  • 30 g pickle

Method

Heat the oil for the hotpot filling in a heavy-based pan over a medium heat. Once hot, cook the onions in the pan for 5 minutes.

Add the garlic to the pan and continue cooking for another 2 minutes. Stir the tomato paste into the pan and continue cooking until it starts to stick slightly to the base of the pan.

Stir the stock, pearl barley, parsnips, carrots, celery and thyme into the pan.

Continue to heat and simmer until the vegetables are tender and just cooked through – this should take 25-30 minutes.

Preheat the oven to 180˚C/350°F/gas mark 4.

With a slotted spoon, evenly divide the vegetables and barley into 4 separate pie dishes.

With a ladle, spoon enough liquid into the each dish to cover the vegetables. If you do not have enough liquid, use stock or water to top up. Leave to cool.

Slice the regular and sweet potatoes very thinly using a mandolin or sharp knife.

Place the sliced regular and sweet potatoes in a bowl and toss with the melted butter, salt and pepper. Arrange the slices of sweet potato and potato on top of each dish – alternate between the 2 varieties to create a fanned circle.

Place the 4 pie dishes on a baking tray and place in the oven until golden on top – for 45 minutes to 1 hour.

While the hotpots are cooking, make the toasties. Spread a layer of pickle onto 4 of the bread slices and evenly grate the cheese over it.  Top with another 4 slices of bread so you have cheese and pickle sandwiches.

Toast the sandwiches in a toastie maker until ready.

Alternatively, line a baking tray with parchment paper and place the sandwiches on the tray. Cover with another sheet of parchment, and use another tray to press down. Place in the oven for 20 minutes at the same temperature as the hotpots.

Take the toasties out of the oven and leave to cool slightly before using a snowman cutter to cut them into shape. Reserve any excess – they can be used as croutons in a salad or soup.

Take the hotpots out of the oven and leave to cool a little. Serve each hotpot along with a snowman toastie.

 

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more vegetarian recipes.