Vegetable Hot Pot
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
3 large potatoes, very thinly sliced
1 Tbsp oil
1 red onion, finely diced
2 cloves garlic, crushed
295g can condensed vegetable soup
100ml vegetable stock
410g can mixed pulses, drained
10g melted butter
Method:
1. Preheat oven to fan 180°C, conventional 200°C, gas 6.
2. Place the potato in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften, drain well.
3. Heat oil in a frying pan and fry onion until soft, add the garlic and fry for a further minute.Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
4. Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
5. Arrange potatoes in a layer over the vegetable mixture.
6. Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
7. Delicious served with fresh crusty bread.
Hints and tips!
Try stirring dried or fresh herbs into the vegetable mixture and sprinkling with cheese before putting in the oven.
Freezing:
Freeze in single portions without the potato topping, delicious served as a topping on baked potato, sprinkled with grated cheese.
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