This hearty hot pot is jam packed with all sorts of tasty vegetables as well as plenty of other good stuff!
- 1 tbsp. olive oil
- 2 onions, finely chopped
- 4 carrots, chopped
- ½ swede, chopped
- 200g parsnips, chopped
- 50g plain flour
- 750ml vegetable stock
- 4 tbsp. pearl barley
- 3 sprigs thyme, leaves only
- 900g potatoes, sliced into 2mm slices
- 25g butter
- Salt and black pepper
1.) Preheat the oven to 200C/400F/Gas 6.
2.) Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Place a lid on and gently fry for 10 minutes, or until softened a little.
3.) Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to thicken. Add salt and pepper to taste.
4.) Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then place in cold water to cool.
5.) Pour the vegetable mix into a large ovenproof dish about 21x29cm/8x12in. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place in the oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top.