Vegetable Hot Pot

For a vegan version of this recipe, ensure that you use a vegan vegetable soup, and brush olive oil over the potatoes rather than butter – it still gives a lovely golden, crunchy topping. Alternatively, non-vegans can stir dried or fresh herbs into the vegetable mixture and sprinkling with cheese before putting in the oven.

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Recipe by James Martin
Serves 4
Ready in 30 to 60 mins

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Ingredients

295g can condensed vegetable soup
410g can mixed pulses, drained
3 large potatoes, very thinly sliced
1 red onion, finely diced
2 garlic cloves, crushed
100ml vegetable stock
1 tbsp oil
10g melted butter
crusty bread, to serve

Nutritional Information:

Calories: 374
Fat: 10.1g

How To Cook

Preheat oven to 200C/400F/Gas 6 (adjust temperature for fan ovens).
Place the potato in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften. Drain well.
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.
Arrange potatoes in a layer over the vegetable mixture. Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
Allow to cool a little before spooning out portions. Delicious served with fresh crusty bread.

www.cannedfood.co.uk

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