| Vegetable Hot Pot by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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295g can condensed vegetable soup
410g can mixed pulses, drained
3 large potatoes, very thinly sliced
1 red onion, finely diced
2 cloves garlic, crushed
100ml vegetable stock
1 Tbsp oil
10g melted butter
Crusty bread
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| Method: |
• Preheat oven to fan 180°C, conventional 200°C, gas 6.
• 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.
• Delicious served with fresh crusty bread.
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| Tip: |
Try stirring dried or fresh herbs into the vegetable mixture and sprinkling with cheese before putting in the oven.
Freezing:
Freeze in single portions without the potato topping. Delicious served as a topping on baked potato, sprinkled with grated cheese.
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| Prep Time: 15 mins |
| Cook Time: 30 mins |
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