Meal Pixy - View Sample Recipe

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Lancashire Hotpot heart_plus

| 124m start > table | 20m hands on |

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This warming one-pot classic will give you a succulent, slow-cooked dish for those chilly nights when only a casserole will do.

Chefs notes: Remember to thoroughly defrost the Quorn before you begin.

Contains: Celery, Eggs, Gluten

Why Is This Recipe Healthy? [read more]

High Fibre

Contains Healthy Fats

6 Vegetables

7 Plants

Nutrition Per Serving [read more]

18g Protein

36%

10g Fibre

33%

56g Carbs

19%

411kcal Cal.

19%

9g Fat

11%

1g Sat. Fat

16g Sugar

55%

2g Salt

33%

48mg Vit. C

120%

2mg Iron

19%

115mg Calcium

15%

107mg Magnesium

37%

0mg Thiamin

0mg Vitamin B6

0μg Vitamin B12

1g Sodium

42%

1749mg Potassium

50%

6mg Zinc

73%

180μg Folate

90%

8mg Niacin equivalent

56%

0mg Riboflavin

355mg Phosphorus

60%

0mg Copper

0μg Selenium

5μg Iodine

690mg Chloride

28%

41mcg Vitamin K1

1mg Vitamin E

0mcg Retinol

9751mcg Carotene

1625μg Retinol Equivalent

4mg Niacin

3mg Tryptophan divided by 60

2μg Manganese

7 Biotin

Per Serving Costs (UK Supermarkets)

Aldi UK	£1.11
Lidl	£1.12
Sainsburys	£1.13
Asda	£1.18
Morrisons	£1.20
Tesco	£1.25
Waitrose	£1.56
Co-op	£1.84

Created: 2024-01-01
Last Reviewed: 2025-04-16

	Quorn Pieces g
	Brown Onions x
	Celery g
	Carrots g
	Vegetable Stock x
	Water g
	White Potatoes g
	Extra Virgin Olive Oil tablespoons
	Whole Wheat Flour g
	Lemon x
	Yeast Extract g
	Tomato Puree tablespoons
	Fresh Flat Leaf Parsley g

1	Defrost the veggie pieces grams Quorn Pieces
2	Roughly chop the onion, the celery and the carrot grams Carrots grams Celery x Brown Onions
3	Make up the stock with 125g boiling water per serving grams Water x Vegetable Stock
4	Thinly slice the potatoes grams White Potatoes
5	Preheat your oven to 160°C / 140°C Fan / Gas mark 3 / 325°F
6	Spread the olive oil inside of a suitably sized casserole pot and place over a high heat on your hob tablespoons Extra Virgin Olive Oil
7	Cook the veggie pieces for 3 to 4 minutes, stirring regularly to turn the veggie pieces
8	Transfer to a plate, cover and set aside
9	Add the onions, celery and carrots to the dish and stir-fry for 3-4 minutes
10	Sprinkle over the flour and cook for a further 2 minutes stirring frequently grams Whole Wheat Flour
11	Meanwhile - zest and juice the lemon x Lemon
12	Add the lemon juice and zest, yeast extract, tomato puree and stock, and bring to the boil grams Yeast Extract tablespoons Tomato Puree
13	Add the veggie pieces to the dish, stir in and remove from the heat
14	Arrange the sliced potatoes on top of the veg and veggie pieces, cover with a lid and cook in the oven for 1½ hours, or until the potatoes are well cooked through
15	Once the hour and a half is up take the dish out of the oven and turn up the heat to 200°C / 180°C Fan / Gas mark 6
16	Take the lid off the dish and brush the potato slices with olive oil, then cook the hotpot for a further 10 minutes, uncovered, until the potatoes are golden
17	Meanwhile - finely chop the parsley grams Fresh Flat Leaf Parsley
18	Garnish with the parsley and serve

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