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Lancashire Hotpot

  • RECIPE MAKES: 1 portion
  • PREP TIME: 20 mins
  • COOK TIME: Around 1 hour
Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Place the sweet potato in a saucepan of water and boil for 10 minutes or until soft.

Step 3

Drain the excess water and allow to cool.

Step 4

Add the oil, swede, carrots, butternut squash, leeks and parsnips to a saucepan and cook for 4 minutes or until they are beginning to soften.

Step 5

Add the tomato puree, Worcester sauce and sage and cook for another 2 minutes.

Step 6

Stir in the vegetable stock, season to taste and allow to simmer for 20 minutes.

Step 7

Pour the vegetable mixture into a small casserole dish and top with the sweet potato slices.

Step 8

Bake in the oven for 30 minutes.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.   

  • 100g Sweet potato, peeled and sliced
  • 2 tsp Oil
  • 50g Swede, diced
  • 50g Carrots, diced
  • 50g Butternut squash, diced
  • 50g Leeks, diced
  • 50g Parsnips, diced
  • 1 tsp Tomato puree
  • 1 tsp Worcester sauce
  • ½ tsp Dried sage
  • 100ml Vegetable stock
  • Season to taste