Not a Lancashire hotpot

Here is my very simple version of a hotpot, there is nothing traditional about it. I tend to work with what I’ve got and throw it all in, so I’ve estimated quantities as best I can. It’s a great way to use up any leftovers from your Sunday (or Tuesday) roast.

300~400g of leftover roast pork

4 large carrots

1 large onion

olive oil

1 tbsp plain flour

300ml vegetable stock

1 tbsp tomato puree

1 tbsp Worcester sauce

3 medium potatoes

Cut the pork and carrots into bite size chunks.

Chop the onion and fry gently in olive oil until softened.

Stir in 1 tbsp of flour and cook for 1~2 mins.

Add the pork and mix well.

Gradually add the stock, stirring as you go.

Mix in a tbsp each of tomato puree and Worcester sauce.

Add the carrots, bring to the boil and simmer for 5 mins.

Meanwhile slice the potatoes and place in a saucepan.

Pour boiling water over them and simmer for 5 minutes.

Put the pork mixture in a casserole dish.

Drain the potatoes and arrange on top.

Bake in the oven at 180 C or Gas Mark 4 for 1 1/2 hours.

 

You could add any other veg you fancy, along with the carrots and maybe swap the potatoes for sweet potatoes as the topping.

Sorry there is no photo, my camera battery died and there was no way the hungry hordes were going to wait while it charged! 

Any questions please don’t hesitate to ask. Writing recipes is not my forte and I may have left something crucial out.