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

Seasoning

Olive Oil

Method:

• 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