Lentil Lancashire Hotpot

Lancashire hotpot originated in the days of heavy industrialisation in Lancashire and was traditionally made from lamb or mutton and onion, topped with sliced potatoes. I couldn’t find a decent vegetarian version online so made my own based on a meat one, this vegetarian version uses our old favourite the lentil in place of the meat and is a very tasty, heart warmimg variation on the original. Another great way of using up those vegetables that might be past their best.



150g red lentils, washed
5 medium potatoes
1 tablespoon olive oil
6 garlic cloves, crushed
2 medium onions, chopped
2 medium carrots, chopped roughly
3 stalks celery, chopped roughly
2 red chillis, chopped
2 teaspoons hot curry powder
1 tin of chopped tomatoes
3 tablespoons tomato puree
250ml vegetable stock
Good splash of vegetarian worcestershire sauce
Salt & pepper
15 g butter, melted
1/4 teaspoon paprika


1. Turn oven on at gas mark 5 to preheat.
2. Boil potatoes in their skins until tender and set aside.
3. Add the washed lentils to a large pan of boiling water, return to the boil then reduce heat and simmer uncovered for 10 minutes. Drain well.
4. Heat the oil in large pan and fry onions, garlic, carrots, celery and chilli over a medium heat for about
5 mins or until the onions are soft and translucent.5. Add the curry powder and cook for another minute.
6. Add the tomatoes, tomato puree, vegetarian worcestershire sauce, vegetable stock, salt and pepper and bring to the boil, reduce heat and cover, simmer for 10 minutes or until vegerables are just tender.
7. Stir in the lentils then spoon into a large ovenproof dish (about 2 litres).
8. Slice potatoes and layer over the top, brushing the tops with butter as you go.
9. Sprinkle top with paprika and bake uncovered at gas mark 5 for about 50 minutes or until the potato is golden-brown and lightly crisp on top.


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