Wednesday, 18 April 2012

vegetarian mince hot pot

... as you know i've been eating quite a bit less meat recently... its more of a financial thing than for any health or lifestyle reasons as its less expensive for The Viking and I to share meals like this... and it does me absolutely no harm I can tell you... previously mentioned, the UK is currently in the grip of its second, second winter... so the headlines tells us... an arctic wind is over us and it's bloody freezing... well, it's bloody freezing and then the sun comes out, the wind drops for a second and its actually rather quite warm... oh I give up!

... a nice hot pot of vegetables, mince and potatoes should warm things up a bit...

vegetarian mince hot pot
this really is a cheats meal as I didn't have much time to do any cooking this week, so I used a gravy powder... I know, don't tell the food blogger police... and I also threw in all kind of comfort food like peas and baked beans... it was all about ease for me this week...

1 packet of Quorn mince
1 large onion - finely chopped
1 large stick of celery - finely chopped
1 medium carrot - finely chopped
2 garlic cloves - crushed
fresh rosemary and thyme
2 bay leaves
a cup full of frozen peas
1 small can of baked beans
1 pint of half vegetable stock and half good quality gravy (I used Bisto Best Caramelised Onion)
1 small glass of red wine
2 medium potatoes - finely sliced

- pre heat the oven to 180C

- in a large pan, saute the onions, carrots, celery and garlic in some olive oil and butter until soft, you can do this first with the lid off and then with the lid on

- add the vegetarian mince and saute again for about 5 minutes

- add the stock and gravy plus the wine and bay leaves and let it gently simmer with the lid on for 10 minutes

- meanwhile, place the sliced potatoes in a bowl or pan and cover with the remainder of the water you've boiled to make up the stock and gravy

- add the peas and baked beans to the pot and now transfer the whole lot into an oven-proof dish, lay the par-cooked potatoes on top, season well and drizzle with a little olive oil

- bake for 20 minutes or so until the potatoes are golden and the gravy is bubbling over the top

eat and of course, enjoy!


  1. Mmmmmmmm, that looks and sounds heavenly! I am in for a plate of that!!!

  2. As Queen of Comfort Food, I heartily approve of this dish and, don't tell anyone, I have also been known to use gravy powder ;-)

  3. Comfort food with fewer calories, love it. GG

  4. love your take on this British classic "Hot pot" it even sounds nice when you say it.

  5. Let me just say in your defense, I don't consider any meal cooked and then shared around a table with your family a cheat meal. Give yourself a well deserved break. You always cook such good food. Using a little gravy starter is a convenience nothing more. This looks wonderful and with a nice glass of red wine I bet you guys loved it!! The name hot pot is really neat too!!!

  6. Not very vegetarian, but I think this would be marvelous with a cup of cold yogurt :))

  7. Sorry to hear about the weather - it's been gradually getting warmer here and sometimes downright hot... I won't tell anyone you used gravy powder but personally I can't stomach it ;)

  8. Now that's what I call Convenience Food - and it sounds very wholesome too.
    Hope you find something good to eat in Stockholm.

  9. This would definitely warm the cockles... the addition of the peas and beans...and the crunchy potato topping...oh and the passover cake sounds scrumptious too I bet the apples make it really moist...

  10. I'm a veggie and I would LOVE a big plate of this. Perfect for the grotty weather.

  11. There's a big jar of gravy granules at the back of my cupboard - I won't tell the food blogger police if you don't!

  12. *giggling* here about the gravy granules too. I sometimes use them when I want to thicken a wine based sauce and think it could also do with a bit more flavour. It's a lot easier and tastier than a cornflour slurry;)

  13. I have to laugh when I hear folks 'belittle' themselves over the little cheat products that make an excellent dish or shorten a cook's time in the kitchen. Where would we be without broth granules or browning sauce or any of the other good product that builds a dish in flavour? I say we'd be the poorer for them. When the cook's busy with a million other things, a few shortcuts in the kitchen are a Godsend! And it's all for the sake of a hearty meal so all's fine!
    So say I!

    Gobble that mince casserole and rub your belly!

  14. Meat prices are getting a bit outrageous these days. This sounds really delicious, Dom.
    Sorry to hear about the second winter. We are just about ready to hit our first 100 degree day.. I'll send you some of the heat!!

  15. Love the blog! Always interesting posts and I learn something new every time I visit you.

    Have you guys heard about the campaign Taste Success? The aim is to encourage younger people to explore an education and/or a career in the Food and Drink industry. We want to show everyone that the sector involves so much more than chefs and restaurants like for example scientists, manufacturers and technologists. Follow this link to get some more information: - The campaign also features a range of videos, the most popular is the Chilli Baby --> Please share and spread the word! :)

  16. Gravy powder is fine in mince. Would rather have it in REAL mince though. ;-)

  17. Sorry to hear you're getting cold weather again, but it's a great excuse to make some great comfort food, like you've done here! Thanks for sharing.

  18. Mmmmmmmmmm, I am back looking at it again. I am really going to have to make it. It must be all this wet weather that is making me crave comfort food.

  19. Comfort food oh yes, and veggie too, must make this for mummy and daddy one day soon as the weather continues to be foul! LOVELY!

  20. Nothing wrong with a bit of ease and comfort. Looks delicious!

  21. I'm new to your blog and love it. The belleau kitchen is so pretty! This recipe is also the epitome of comfort. I look forward to recreating it one Sunday night.

  22. LOL, don't tell the food blogger police :-) That's funny. Lovely recipe, right up my street, yum, yum, yum.


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