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
- Preheat your oven to 180 degrees C.
- Add some oil to a pan on a medium heat. Add the mushrooms and sauté. 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 🙂 )
- 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