Omari’s School Hot Pot

Serves 6-8
40 mins

Meatless Farm ambassador Omari McQueen is the UK’s youngest award-winning vegan chef. He shares with us some of his favourite school dinner recipes, including this tasty hot pot.

 

VISIT OMARI’S AMBASSADOR PAGE

Ingredients

For the Filling:

  • 2 white onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 sticks of celery, peeled and finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 100g mushrooms, finely chopped
  • 1 tsp vegetable oil
  • 1 knob of vegan butter
  • 1 tbsp tomato puree
  • 1kg of Meatless Farm Plant-Based Mince
  • 1 litre of vegetable stock
  • 1 tbsp plain flour
  • 1 tbsp gravy granules (vegan/vegetarian)
  • Splash of soy sauce
  • Pinch of sea salt
  • Black pepper to taste

 

For the Topping:

  • 4 large potatoes, finely sliced to roughly 2mm thickness
  • 1 tbsp olive oil
  • Pinch of sea alt (optional)
  • Black pepper to taste (optional)

Preparation

  1. Preheat oven to 180C/ 200C fan/Gas mark 6.
  2. In a non-stick pan heat a little oil and the vegan butter over a medium heat, add the onion, carrot, celery, season with a pinch of salt. Cook for 5 minutes over a medium heat.
  3. Add the mushrooms, thyme and garlic and cook for a further 4 – 5 minutes until everything is nice and soft.
  4. Add the tomato puree, stir well, and cook for a further 2 minutes. Tip in the Plant-Based Mince, cook for 2 minutes then stir in the flour, cooking for another 2 minutes, making sure to stir constantly.
  5. Gradually ladle in the vegetable stock, a bit at a time, stirring well until combined. Cook for 3 minutes, then add the gravy granules.  Stir well and cook for a few minutes. Add a little more stock if necessary.
  6. Season well with black pepper and add a splash of soy sauce. This will add a lovely dark colour and will improve the flavour massively. Tip the hot pot mix into a deep baking dish and set aside.
  7. Take the sliced potatoes and toss with a little olive oil, a good grinding of black pepper and a pinch of salt (if using).
  8. Lay the potatoes on top of the mince mixture. Sprinkle the top with some chopped thyme, place in the oven for 30 – 40 mins until the potatoes are cooked and crispy.
  9. Serve with some vibrant steamed greens.

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