Description
Jamie Oliver’s Vegetable Hotpot is a delicious, slow-cooked vegetarian dish made with seasonal vegetables simmered in a rich tomato-based sauce, then topped with crispy potato slices. It’s a hearty and satisfying meal that’s both nutritious and packed with flavor.
Ingredients
For the Hotpot Base:
A rich and flavorful vegetable stew forms the foundation of this dish.
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- 2 tablespoons olive oil
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- 1 onion (finely chopped)
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- 2 cloves garlic (minced)
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- 2 carrots (sliced)
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- 1 leek (sliced)
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- 2 celery stalks (chopped)
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- 200g mushrooms (sliced)
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- 1 small parsnip (chopped)
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- 1 teaspoon smoked paprika
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- 1 teaspoon dried thyme
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- 1 teaspoon ground cumin
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- 1 tablespoon tomato paste
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- 1 can (400g) chopped tomatoes
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- 500ml vegetable stock
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- 1 teaspoon Worcestershire sauce (or soy sauce for a vegan version)
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- 1 can (400g) butter beans or lentils (drained and rinsed)
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- Salt and black pepper (to taste)
For the Crispy Potato Topping:
Thinly sliced potatoes create a crispy, golden crust.
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- 3 medium potatoes (thinly sliced)
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- 1 tablespoon olive oil
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- Salt and black pepper (to taste)
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- 1 teaspoon fresh rosemary (chopped, optional)
For Garnish and Serving:
Final touches to enhance the dish’s flavor and presentation.
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- Fresh parsley (chopped)
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- Steamed green beans or peas (as a side)
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- Crusty bread (for dipping)
Instructions
Step 1: Sauté the Aromatics
A flavorful base sets the foundation for the hotpot.
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- Heat olive oil in a large, oven-safe pan over medium heat.
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- Add chopped onion, garlic, leek, and celery, cooking for 5 minutes until softened.
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- Stir in carrots, parsnip, and mushrooms, cooking for another 5 minutes.
Step 2: Build the Rich Vegetable Sauce
Slow-cooked flavors make the dish deep and comforting.
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- Stir in smoked paprika, thyme, cumin, and tomato paste.
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- Cook for 1 minute to enhance the flavors.
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- Pour in chopped tomatoes and vegetable stock, stirring well.
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- Add Worcestershire sauce (or soy sauce for a vegan option).
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- Bring to a gentle simmer and cook uncovered for 15 minutes.
Step 3: Add the Beans and Seasoning
Adding beans boosts the protein and texture.
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- Stir in drained butter beans or lentils.
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- Season with salt and black pepper to taste.
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- Let simmer for another 5 minutes until thickened.
Step 4: Prepare the Potato Topping
Thinly sliced potatoes create a golden, crispy layer.
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- Preheat oven to 200°C (400°F).
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- Toss potato slices in olive oil, salt, black pepper, and fresh rosemary (if using).
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- Arrange the potato slices in overlapping layers on top of the hotpot mixture.
Step 5: Bake Until Golden and Crispy
A crisp, golden topping is the final touch.
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- Place the hotpot in the oven and bake for 30-35 minutes until the potatoes are golden and crispy.
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- If needed, grill (broil) for an extra 5 minutes for extra crispiness.
Step 6: Serve and Enjoy
Final touches elevate the dish’s flavor and presentation.
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- Garnish with fresh parsley before serving.
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- Serve hot with steamed greens and crusty bread.