Lancashire hotpot
Ingredients
- 3 onions, sliced
- 6 cloves garlic, chopped
- ½ swede, cubed
- 250g carrots, chopped
- 2 leeks, chopped
- 300g mushrooms, sliced
- 1 tbsp veg stock powder
- 50g vegetable gravy granules
- 2 bay leaves
- Thyme
- Rosemary
- 1 tbsp dried sage
- 60g plain flour
- 3 tbsp tomato paste
- 150g passata
- 4 large potatoes, thinly sliced
- Vegan butter
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp onion powder
- ½ tbsp pepper
- ½ tbsp salt
- ½ tbsp paprika
- ½ tbsp chilli flakes
Steps
- Heat oil in pan on medium heat, add onions and garlic then cook until light brown.
- Add carrots and swede cook until they've softened slightly.
- Add mushrooms and leeks and cook for 3-5 mins then mix in flour, cook for another 3-5 mins.
- Mix in the tomato paste then pour in the water and stir.
- Add stock, passata, bay leaves and gravy, mix together then stir in the seasoning
- Simmer for 20 minutes before pouring into a lined casserole dish.
- Mix topping ingredients in bowl and coat potatoes well in them
- Layer potatoes on stew then dot with butter and bake at 200°C until the potatoes are crispy.