Ingredients for Vegetable Hot Pot with Cheesy Topping:
- 2 tablespoons olive oil
- 2 cloves of garlic, crushed
- 1 large onion, peeled and roughly chopped
- 1 teaspoon mild chilli powder
- 1 lb (450 g) potatoes, peeled and roughly chopped
- 12 oz (340 g) turnips, peeled and roughly chopped
- 12 oz (340 g) carrots, roughly chopped
- 12 oz (340 g) trimmed leeks, roughly chopped
- 8 oz (225 g) mushrooms, halved or quartered depending on size
- 1 tablespoon cornflour
- 1 pint vegetable stock
- 1 lb (450 g) ripe tomatoes, peeled and chopped or 14 oz (390 g) can chopped tomatoes
- 1 tablespoon tomato purée
- 2 tablespoons chopped fresh thyme
- 14 oz (390 g) can kidney beans, drained and rinsed
- Salt and ground black pepper
For the Cheesy Topping:
- 4 oz (112 g) butter
- 8 oz (225 g) self-raising flour
- 4 oz (112 g) mature cheddar cheese, grated
- 2 tablespoons snipped fresh chives
- About 3 fl oz (80 ml) milk
Method for Vegetable Hot Pot with Cheesy Topping:
- Pre-heat the oven to Gas Mark 4/180°C/350°F.
- Heat the oil in a large flame-proof casserole on the hob and fry the garlic and onion for about 5 minutes until beginning to brown. Stir in the chilli powder and cook for a further minute.
- Add the potatoes, turnip, leeks and mushrooms to the casserole and cook on the hob for 3 or 4 minutes. Stir in the flour and cook for another minute.
- Gradually stir in the stock with the tomatoes, tomato purée, thyme and season with plenty of salt and pepper. Bring to the boil, stirring, Cover and put into the oven for 30 minutes.
- Whilst it is in the oven, make the topping by rubbing the butter into the flour, stir in half of the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough.
- Roll out the dough into a circle until it is about 1 inch (2.5 cm) thick. Cut into 12 triangles and brush with milk.
- Remove the casserole from the oven, add the beans and stir to combine. Place the triangles on top and sprinkle with the remaining cheese.
- Return to the oven, uncovered, for 20 to 25 minutes until the topping is golden.
Serve with two cheesy triangles per person. Enough for 6 people.
If you like it, replace the turnip with celeriac or use half and half. You can also use other different veggies but try to keep the overall weight around the same.