
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.
warning Contains: Celery, Eggs, Gluten
Why Is This Recipe Healthy? [read more]




Cooking Costs [how we calculated these costs]
| Kettle Boil, Hob and Oven | £1.10 |
| Kettle Boil, Hob and Air Fryer | £0.57 |
Per Serving Costs (UK Supermarkets)
| Aldi UK | £1.10 |
| Lidl | £1.12 |
| Sainsburys | £1.13 |
| Asda | £1.18 |
| Morrisons | £1.18 |
| Tesco | £1.25 |
| Waitrose | £1.57 |
| Co-op | £1.83 |
calendar_month Created: 2024-01-01
calendar_month Last Reviewed: 2026-03-10
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| Veggie Pieces g | |
| Brown Onions x | |
| Extra Virgin Olive Oil tablespoons | |
| Carrots g | |
| Celery g | |
| White Potatoes g | |
| Tomato Puree tablespoons | |
| Water g | |
| Vegetable Stock x | |
| Fresh Flat Leaf Parsley g | |
| Yeast Extract g/ teaspoons | |
| Lemon x | |
| Whole Wheat Flour g/ tablespoons |
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| 1 | Defrost the veggie pieces grams Veggie Pieces |
| 2 | Roughly chop the onion, the celery and the carrot x Brown Onions grams Carrots grams Celery |
| 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/ tablespoons 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 tablespoons Tomato Puree grams/ teaspoons Yeast Extract |
| 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 |

How to Peel and Slice An Onion

How to Chop Herbs

How to Zest
1 x Knife, Utility
1 x Chopping Board
1 x Jug, Measuring
1 x Kettle
1 x Oven
1 x Casserole Pot
1 x Hob
1 x Grater
1 x Citrus Juicer
1 x Pastry Brush
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