6th February 2018
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,
Louisa
INGREDIENTS, serves 4 generously:
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 400gg 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
METHOD:
- Heat your oven to 190c/170c fan.
- 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.
- 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.
- Stir in the chilli flakes, if using, and herbs followed by the tomatoes, beans and sausages.
- Bring everything to a simmer and season generously with salt and pepper.
- 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.
- 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.
