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Pumpkin Lentil and Mushroom Lancashire hotpot #meatfreemonday

November 15, 2020

Pumpkin Lentil and Mushroom Lancashire hotpot #meatfreemonday

November 15, 2020

I grew up with mum making her signature Lancashire hotpot. I wanted to try and create a meat-free version that still has that comforting gravy and potato taste. I have to say there was a bit of making up as I went along with this recipe but I’m really pleased with the final result. The base could also be perfect for a vegetarian or vegan shepherds pie (like this one here).

You will need:

300g Mushrooms chopped

1 red onion, sliced

1 garlic clove, minced

1/2 a medium sweet potato diced

2 tsp soy sauce

400ml veg stock

2 tsp flour

1 rosemary sprig

6 sage sprigs

splash of white wine (optional)

300g cooked lentils


1/4 Butternut pumpkin sliced finely


Olive Oil



  • Preheat your oven to 180 degrees C.
  • Add some oil to a pan on a medium heat. Add the mushrooms and sautΓ©. Add the onions and garlic and cook until the onions go translucent.
  • Add the diced sweet potato with 2 tsp of soy sauce.
  • Add the stock, rosemary, sage and flour and simmer for 20 minutes. I also added a splash of white wine here (and then drank some myself πŸ™‚ )
  • Add in the lentils. Monitor the mixture and add some water if the consistency is too thick.
  • Do a taste test and add seasoning if required
  • Arrange enough pumpkin to cover the base of the ceramic dish (ensuring you have left enough to go on top)
  • Ladle the mixture on top
  • Arrange the pumpkin on top
  • Bake for approximately 20-30minutes (or until the pumpkin starts browning and is cooked)
  • Spoon onto dishes and enjoy

Napery from: Williams Sonoma

Casserole dish I use is Chasseur and I love it


Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at

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