Vegetable Hot Pot

Vegetable Hot Pot

This is an amazing winter recipe. Use your favorite vegetables, as long as the overall weight remains the same. Some substituted vegetables may need a little longer cooking time.


Total 2 hours with cooking



30ml / 2 tbsp oil
2 garlic cloves, crushed
1 onion, roughly chopped
5ml / 1 tsp mild chilli powder
450g / 1lb potatoes, peeled and roughly chopped
450g / 1lb celeriac, peeled and roughly chopped
350g / 12oz carrots, roughly chopped
350g / 12oz trimmed leeks, roughly chopped
225g / 8oz / 3 cups brown cap button mushrooms, halved
20ml / 4 tsp plain flour
600ml / 1 pint / 2.5 cups vegetable stock
400g / 14oz can chopped tomatoes
15ml / 1 tbsp tomato puree
30ml / 2 tbsp chopped fresh thyme
400g / 14oz can kidney beans, drained and rinsed
Salt and black pepper to taste

For the Topping
225g / 8oz / 2 cups self-raising flour
115g / 4 oz / ½ cup butter
115g / 4 oz / 1 cup grated cheddar cheese
30ml / 2 tbsp snipped fresh chives
About 75ml / 5 tbsp milk


Preheat the oven to 180c / 350f. Heat the oil in a large flameproof casserole. Add the garlic and onion and fry over a low heat, stirring occasionally for 5 minutes. Stir in the chilli powder and cook for 1 minute more.
Add the potatoes, celeriac, carrots, leeks and mushrooms. Cook for 3-4 minutes. Stir in the flour and cook, stirring constantly, for 1 minute more.
Stir in the vegetable stock, then the tomatoes, tomato puree and thyme and season well with salt and pepper. Bring to the boil, stirring. Cover and cook in the oven for 30 minutes.
Meanwhile, make the topping. Sift the flour into a bowl and rub in the butter with your fingertips, then stir in half the grated cheese, together with the chives and plenty of seasoning. Add just enough milk to bind the dry ingredients and mix quickly to form a soft dough.
Pat out the dough to a round, about 1 inch / 2.5cm thick. Cut it into 12 triangles. Brush with a little milk.
Remove the casserole from the oven and stir in the kidney beans. Overlap the triangles on top, and sprinkle the remaining grated cheddar cheese. Return to the oven, uncovered for 20-25 minutes, or until the scone topping is golden brown and cooked through.
Serve at once.

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