A Lancaster Hotpot is a British stew with a layer of potato slices on top, slow-baked in the oven. It’s usually made with lamb or mutton, but this version is vegan and made with lots of mushrooms for a hearty holiday centerpiece.
On the Ingredients
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
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Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
Vegan Mushroom Lancashire Hotpot
4
servings15
minutes1
hour20
minutes1
hour35
minutesA Lancaster Hotpot is a British stew with a layer of potato slices on top, slow-baked in the oven. It's usually made with lamb or mutton, but this version is vegan and made with lots of mushrooms for a hearty holiday centerpiece.
Ingredients
1 lb crimini mushrooms (chopped)
2 large shallots (chopped)
1 small sweet onion (chopped)
4 garlic cloves (minced)
2 medium carrots (chopped)
2 tbsp olive oil
salt and pepper to taste
2 tbsp all purpose flour
1 cup veggie stock
1 tbsp dried thyme
2 bay leaves
2 tbsp began Worcestershire sauce
4 small golden potatoes
Directions
- Add the olive oil to a large skillet over a medium flame and add the onions, shallots, and garlic. Sauté until the onions soften, then add the carrots and season with salt and pepper. Sauté for 5 minutes, then add the mushrooms.
- Sauté until the mushrooms release their moisture, then mix in the flour. Add the veggie stock, thyme, bay leaves, and Worcestershire sauce. Cook on medium-low, stirring frequently for 5 minutes. Remove from heat and allow to cool.
- Transfer the mushroom mixture to a baking dish. We used a 6" Dutch oven, but any similarly sized casserole dish can be used. Thinly slice the potatoes and arrange the slices over the top of the mushrooms to cover them in a single layer (you can overlap the slices).
- Cover and bake for 30 minutes, then uncover and bake for another 30 minutes. When the potatoes are golden brown and tender, remove from the oven and serve hot!
