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Vegetarian Lancashire Hotpot (Dream 2)

April 10, 2015

Stuck in England

I had a dream where I was stuck in England.  I was at an airport and all of the planes had been cancelled.  All there was to eat in the airport was red meat so I had to run away because the people did not like vegetarians.  This recipe is a vegetarian version of a meat classic ‘The Lancashire Hotpot’.  It is my way of saying “You meat eaters can’t keep me down.”

This recipe was adapted from ‘The Low Fat Cookbook’ (Bay Books, 2003).


400g quorn mince, 3 tbsps plain flour, 30g butter, 4 potatoes (thinly sliced), 2 large onions (peeled and sliced), 2 carrots (peeled and chopped), 440ml vegetable stock, 200g button mushrooms (sliced), 2 tsps chopped fresh thyme, 1 tbsp Worcestershire sauce.


1. Heat the butter in a large frying pan.
2. Cook the mince and place the mince at the bottom of a heatproof dish.
3. Layer the potato slices on the mince.
4. Add the vegetables to the pan and flour and stock.
5. Bring to the boil continuously stirring.
6. Add the salt, pepper and sauce.
7. Reduce the heat and leave to simmer for 10 minutes.
8.  Pour into the casserole dish.
9. Layer the rest of the potato over the top.
10. Cook and cover for 1 1/4 hours at 160 degrees C.
11. Remove the lid and cook for 30 minutes until the potatoes are browned.


From → Main Meals

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