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Vegetable Hotpot

  • RECIPE MAKES: 1 Portion
  • PREP TIME: 10min
  • COOK TIME: 60min
Step 1

Pre-heat oven to gas mark 6/200°C/180°C fan.

Step 2

Place potatoes in microwave and cook on full power for 4 minutes, then remove and allow to cool.

Step 3

Heat oil in a large saucepan over a medium-high heat. Add butternut, pumpkin, onions, carrots, mushrooms, celery, parsnips, garlic, Worcester Sauce, mixed herbs and tomato puree and sauté for 5 minutes, until vegetables begin to brown.

Step 4

Then add in tinned tomatoes, and vegetable stock and stir.

Step 5

Let mixture simmer without boiling until sauce has reduced down.

Step 6

Place the mixture into a small oven proof dish.

Step 7

Thinly slice the cold potato and place on the top vegetable stew.


Step 8

Bake in oven for 40 minutes, until golden brown.

Top Tip:

Make in bulk by doubling ingredients list to make 2 serves. Just remember to divide potato evenly between serves to get the right protein per serve.

  • 150g Potato, peeled and thinly slcied, washed
  • 1 tsp Vegetable oil
  • 1 thick slice butternut pumpkin; peeled; chopped and diced
  • 1/2 brown onion; thinly sliced
  • 1-small/medium carrot; peeled, diced
  • 4 common mushrooms; sliced
  • ½ stalk celery; thinly chopped
  • 1 tsp crushed garlic
  • 2 tsp worcestershire sauce
  • 1 tsp dried mixed herbs
  • 2 tsp tomato paste
  • ½ cup chopped tinned tomatoes
  • 150ml water salt and pepper to season.