Lancashire Hotpots


  • 1 Tbsp. olive oil
  • 1 large onion, sliced
  • 7 oz. or 200 g tomato puree (paste)
  • 2 Tbsp. pearled barley
  • 5 1/4 pints or 3 liters fresh vegetable stock
  • 2 carrots, sliced
  • 2 parsnips, cored and cut into batons
  • 2 baking potatoes, very finely sliced
  • 1 oz. or 25 g vegan butter, melted
  • dash Tabasco sauce


  1. Heat oil in skillet and add tomato paste and chopped onions. Cook until onions are tender.
  2. Meanwhile, in a small saucepan, combine carrots, parsnips and potatoes. Cover with water and simmer until vegetables are tender. Drain.
  3. Transfer half of the vegetables to an oiled baking dish and cover with half of the tomato mixture. Repeat layers.
  4. Add vegetable stock. Add barley and Tabasco and dot the top with butter. Bake at 350 degrees for 1 hour and 20 minutes, or until liquid is absorbed.
Browse Cook(s): Claudia Kirlew
Browse Theme(s): British Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.