Sausage, Bean & Veggie Hotpot

Fittingly for the sub-zero temperatures out there this week this was our comforting and hearty family favourite February recipe on our 2018 calendar. This one-pot wonder dish is packed full of seasonal veggies, sausages and beans, topped with sliced potatoes and baked in the oven. Use veggie sausages and stock for a vegetarian dish.

Do sub the veggies for any other roots or sturdy veg . Delicious with a green veg on the side. I like to add a large pinch of dried chilli flakes to warm things up a little, but do leave out for the chilli adverse. 

Keep warm, eat hotpot folks,


Makes: 4


  • 1 tbsp olive or rapeseed oil
  • 6 – 8 sausages, pork or veggie
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 2 large carrots, scrubbed and sliced
  • 1 parsnip, scrubbed and sliced
  • 300g butternut squash or pumpkin, peeled, de-seeded, large dice
  • 2 tsps fresh chopped rosemary or thyme or dried thyme or oregano
  • 1 pinch dried chilli flakes, optional
  • 1 and a 1/2 400g tins chopped tomatoes
  • 1 x 400g tin beans (cannellini, butter, borlotti or kidney)
  • salt and pepper
  • 600g potatoes, very well scrubbed, finely sliced
  • 300ml hot beef or veggie stock
  • 20g butter


  1. Heat your oven to 190c/170c fan.
  2. Heat the oil in a large lidded ovenproof casserole dish and fry the sausages until a little browned all over. Remove from the pan and set aside. When cool enough to handle cut each into 3 pieces. 
  3. Meanwhile add the onions and garlic to the casserole dish and fry in the residual fat on a medium heat for 5 minutes, stirring regularly so nothing catches.  Then add the carrots, parsnips and squash/pumpkin (or your other chosen veggies). Continue to cook for 5 minutes, stirring at intervals. 
  4. Stir in the chilli flakes, if using, and herbs followed by the tomatoes, beans and sausages. 
  5. Bring everything to a simmer and season generously with salt and pepper.
  6. Take off the hob and arrange the sliced potatoes in a pattern over the top of the hotpot. Pour over the hot stock, place the lid on the dish and put in the oven to bake for 45 minutes.
  7. Remove from the oven, dot the top with butter and place back in the oven without the lid for a further 45 minutes. The potatoes should be browned a little on the top and completely soft and tender.