Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp dairy-free butter, melted; a few sprigs of fresh thyme; 500 ml/17 fl oz/2 cups low-salt vegetable stock; 750 g/1 lb 10oz King Edward potatoes, peeled and sliced into thin discs; 1 tsp dried mixed herbs; 2 tbsp plain (all-purpose) flour; 1 large onion, finely sliced; 1 carrot, peeled and diced; sea salt and ground black pepper; 2 tbsp balsamic vinegar; 2 tsp yeast extract or miso paste; 2 tbsp vegetable oil; 200 g/7 oz oyster mushrooms; 1 x 400 g/14 oz can jackfruit, drained and rinsed well

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A centuries-old dish that is still popular today. This hearty meat-free version uses jackfruit and oyster mushrooms in a rich gravy and is topped with crisp layers of potato.

Ingredients

1 x 400 g/14 oz can jackfruit, drained and rinsed well
200 g/7

Europe
United Kingdom
Dinner
Mediterranean
Vegan

Method

Break the jackfruit into pieces with your hands and put in a large bowl. Use two forks to tear shreds from the mushrooms and add to the bowl. Top with 1 tablespoon of the oil, the yeast extract or miso paste and balsamic vinegar and mix everything together until it is well coated. Allow to marinate for at least an hour, or overnight.