A traditional style dish, but full of veggie goodness

V //  Vegan // DF


 With Winter knocking at the door a nice warming hotpot is just what you need for a mid week meal. This uses both fresh and store cupboard items to not only make this dish super cheap but also really filling and nutritious.

Lanchashire Vegetable & Lentil Hotpot
Serves 4. Easy
Prep time: 20 minutes. Cook Time: 40-60 minutes.

2 carrots, peeled and cubed
2 sticks of celery, diced
1 large onion, diced
1 tin of green puy lentils, drained
Any veg you have really, I chucked in some broad beans and runner beans that were a bit old and needed to cook for longer than normal and courgette. You could also use chickpeas, cannellini beans, red lentils.
2 large potatoes, peeled and sliced very thinly – use a mandoline (carefully) if you have one.
Herbs: I used rosemary and parsley from the garden and dry oregano.
Salt & Pepper
1/2 litre of stock
1 heaped tablespoon of plain flour
Olive oil in a spray or use a pastry brush
1 tablespoon of butter or vegan margarine

Preheat oven to 180
In a large pan cook the onion, carrot and celery in a little oil for 5-10 minutes.
Add the lentils and cook for a further 10 minutes.
Add all the other veg and herbs ( save some herb for the top).
In a sperate pan make a stock sauce. Add the marg/butter and melt, add flour and stir for about 1 minute. Then add your stock a little at a time, whisking constantly. Turn up the heat and thicken to a lovely stock sauce.
Add your sauce to the veggies and mix well. Take off the heat, taste, season. Filling done.
To assemble. once you have sliced your potatoes, rinse them in a little water, then pat dry.
In an ovenproof dish pop in the filling and then layer the top with the sliced potato.
Season and oil between potato layers.
Finish with the saved herbs.
Cook for about 30-40 minutes until the top is golden brown and the potatoes are cooked through.
Serve with fresh green veggies, yum!