Vegetable Hotpot
- RECIPE MAKES: 1 Portion
- PREP TIME: 10min
- COOK TIME: 60min
Pre-heat oven to gas mark 6/200°C/180°C fan.
Place potatoes in microwave and cook on full power for 4 minutes, then remove and allow to cool.
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.
Then add in tinned tomatoes, and vegetable stock and stir.
Let mixture simmer without boiling until sauce has reduced down.
Place the mixture into a small oven proof dish.
Thinly slice the cold potato and place on the top vegetable stew.
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.
