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.
Ingredients
- 2 white onions, finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks of celery, peeled and finely chopped
- 3 cloves of garlic, finely chopped
- 100g mushrooms, finely chopped
- A few sprigs of thyme, finely chopped
- 1 knob of vegan butter
- 1 tbsp tomato puree
- 1kg Meatless Farm Frozen Mince
- 1 litre of veg stock
- 1 tbsp plain flour
- 1 tbsp gravy granules (vegan/vegetarian)
- Splash of soy sauce
- Pinch of sea salt
- Black pepper to taste
- 4 large potatoes, finely sliced to roughly 2mm thickness
- Olive oil
Method
- Pre-heat your oven to 180C.
- In a non-stick pan heat a little oil and the vegan butter, add the onion, carrot, celery, season with a pinch of salt. Cook for 5 mins over a medium heat.
- Add the mushrooms, thyme and garlic and cook for a further 4 – 5mins until everything is nice and soft.
- Add the tomato puree, stir well and cook for 2 mins.
- Tip in the mince, cook for 2 mins then stir in the flour, cook for 2 mins.
- Gradually ladle in the veg stock, a bit at a time, stirring well until combined. Cook for 3 mins, then add the gravy granules. Stir well and cook for a few mins. Add a little more stock if necessary.
- 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.
- Take the sliced potatoes and toss with a little olive oil, a good grinding of black pepper and a pinch of salt (if using).
- 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.
- Serve with some vibrant steamed greens
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