Your Shopping Basket is empty!

Lancashire Hotpot

Ingredients Required:

2kg Onions (Brown)(s)



1kg Mini Plum Vine Tomato (loose)(s)



1 Carrots (Bunched)(s)



1kg Parsnips.(s)



3 Celery(s)



2 Baking Potato.(s)



Olive Oil
Vegetable Stock


  1. 1 tbsp olive oil.
  2. 1 large onion, sliced.
  3. 200g tomato purée.
  4. Good glug of Madeira.
  5. 2 tbsp pearl barley.
  6. Dash of Tabasco sauce.
  7. 3 litres fresh vegetable stock, hot.
  8. 24 baby onions, unskinned.
  9. 2 carrots, sliced.
  10. 2 parsnips, cored and cut into batons.
  11. 3 celery sticks, roughly chopped.
  12. 2 baking potatoes, very finely sliced.
  13. 25g butter, melted, for brushing.


  1.  Heat the oil in a large saucepan over a medium heat. Cook the onion for 5 minutes, stirring. Add the tomato purée and cook for 8 minutes, stirring – this intensifies the flavour.
  2.  Stir in the Madeira and boil for a few minutes. Add the barley, Tabasco and 1 litre stock. Boil, then simmer for 20 minutes to reduce by one-third.
  3.  Bring the remaining stock to the boil in a large saucepan and add the baby onions. Cook for 5 minutes then cool in cold water. Peel. Blanch the other veg (do the potatoes separately) for 3 minutes. Lift into a colander to drain well then season and set aside.
  4. Preheat the grill to medium-high. Put the veg (except the potatoes) in 6 x 300ml pie dishes. Spoon in the sauce and top with overlapping potato slices. Brush with butter and grill on a baking sheet for 8-10 minutes, until golden.

Nutritional info