Prep: 40-45 mins
Cooking Time: 25 mins
Type: Main Meal
Tools: Sieve, colander, non-stick pots w/lids, wooden spoon, chopping board, sharp knife, veggie peeler, casserole dish
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, carbohydrates, protein, fibre, calcium, iron, potassium, magnesium and per serving is low in added sugar, salt and fats!
Like some other great British recipes, a hotpot is somewhere between a stew and a casserole topped with potatoes! We know ours does not depict a true representation of a British hotpot; there’s no use of butter, beef, offal, lamb or mutton in this one were afraid to say! It is however still a very hearty, cheap and versatile dish that is not lacking in great flavours! Perfect for those that crave healthy, stodgy winter meals that can be shared by the whole family.
Admittedly, we did overestimate the content…as you’ll see we needed more than one dish to bake it! We recommend that everyone should either: A) use a bigger casserole dish, B) use a deep ceramic/oven-proof dish instead or C) reduce the quantity of the water used by 400-600ml.
A few other good things to note include:
- You can use your favourite type of white beans or a variety of beans, lentils, pearl barley or some dehydrated soya mince in this dish!
- Make the vegetables, fresh, frozen and/or seasonal as always!
- If you’re short on time, do not peel the potatoes; we promise that you won’t enjoy this meal any less! NB: Potato skins will help provide you with additional insoluble fibre (which is great to help support a healthy bowel!) and further vitamins & minerals!
- Perhaps you can try substituting some of the water with a tin of chopped tomatoes; if anyone tries this, please let us know!
Quick Foodie Facts:
- This recipe provides you with 167% of your RDA for Vitamin C/ serving!
- Once again this is a meal that helps you become the king or queen of vegetables…as it provides you with approximately 3.5 portions/serving of your 5-A-Day! Try having a portion of fruit on your morning porridge/cereal, a banana as your mid-day or afternoon snack and your set! Plan ahead folks- it’s really not that hard!
Happy cooking everyone! 🙂
|200g Dried brown lentils
120g Frozen cabbage
200g Brown onion
6g Garlic clove (1 fat one!)
140g White mushrooms
120g Celery (about 2 stalks)
130g Red bell pepper
1kg Baking potatoes
Low-fat fry spray oil
|300g Tin Cannellini beans (in water)
2g Dried parsley
6g Herbs De Provence
1 tbsp Soya sauce(low-salt/or Tamari)
60g Tomato puree (no added salt)
500ml Vegetable stock (low-salt/DF)
30g Corn flour
Salt & ground black pepper
Need an easy-print recipe? Print here. 🙂
Place the lentils into a sieve. Remove any seeds or stones and then rinse them under cold running water. Cook them according to the packet instructions. Drain. Tip: Ours took 20 minutes to cook.
In the meantime, place the frozen cabbage into a microwavable bowl. Place into a microwave and defrost. Drain the excess liquids.
Meanwhile, peel and dice the onion. Peel and mince the garlic. Wash, dry and slice the mushrooms. Wash, peel, trim the tops and then dice the carrot. Wash, trim the ends and chop the celery into small cubes (slice vertically into a few strips and then horizontally). Wash, remove the stem and core and then chop the bell pepper into ¼-½ cm cubes.
Wash, peel (of desired) and then slice the potatoes into thin slices.
Open, drain and wash the cannellini beans in a colander.
Place a large, non-stick saucepan over a medium-low heat. Spray it with some low-fat cooking oil. Add the onion, garlic, mushrooms, carrot, celery and bell pepper. Stir together. Gently fry for 4-5 mins or until softened.
Add the cooked lentils, defrosted cabbage, drained beans, 2g dried parsley, 6g Herbs De Provence, 16g mustard powder, 1 tbsp soya (or tamari) sauce, 60g tomato puree, 500ml vegetable stock and 1.4L water. Stir together. Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for 5-10 mins.
In the meantime, heat the oven to 200°C/400°F. Also, prepare a slurry! Place 30g corn flour into a small dish. Add equal parts water. Whisk with a fork until it’s dissolved.
Season the gravy with some salt and a few grinds of black pepper to taste. Re-whisk the slurry. Whilst stirring, pour the slurry into the pot. Keep stirring for about 2-3 mins or until the gravy has thickened. Remove from the heat.
Transfer the mixture into a large casserole dish.
Top with a layer of potato. Season it with some salt and a few grinds of black pepper to taste. Spray it with a little low-fat cooking oil. Repeat this step until all of the potato has been used.
Place the casserole dish onto the middle oven shelf. Bake for 25 mins or until the mixture is bubbling and the potatoes are tender and slightly browned. Remove. Allow it to cool slightly (as it will be boiling hot!).
Use a large kitchen spoon and serve the hotpot in a lipped serving plate. Serve with additional vegetables if desired (maybe some delicious steamed green beans, kale or broccoli for some added nutrition and to help brighten up the dish!)
Tip: Refrigerate any leftovers in a resealable container or securely cover with a layer of kitchen film; reheat and consume within 3 days. Alternatively store in an air tight and resealable container(s); defrost/reheat and consume within 1-2 months. NB: When reheating, always check to make sure the dish is steaming hot all the way through and do not reheat it more than once.