Vegetable hotpot recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 20 min
Cooking: 1 hr 50 min
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  • White wine, mustard and tasty Cheddar add tons of flavour to this simple, herby root veg and carrot casserole hotpot. It’s the perfect winter warmer!


    • 2 onions, thinly sliced
    • 4 large carrots, peeled and sliced
    • 3 parsnips, peeled and sliced
    • 500g (18oz) Brussels sprouts
    • 1 small butternut squash, peeled and sliced
    • 2tsp dried mixed herbs
    • 100g (4oz) fresh white breadcrumbs
    • 300ml (½ pt) hot vegetable stock
    • 2tbsp wholegrain mustard
    • 150ml (¼ pt) dry white wine
    • 50g (2oz) mature Cheddar cheese, finely grated


    • Preheat the oven to 180°C (350°F, gas mark 4). Layer all the vegetables in a deep-sided casserole dish. Season well with salt and freshly ground black pepper between each layer and sprinkle a little of the dried mixed herbs.

    • Mix together the stock, mustard and white wine and pour over the vegetables. Cover tightly and cook for 1hr 30 mins

    • Mix together the breadcrumbs and cheese. Uncover the hotpot and press the breadcrumb mixture on top of the vegetables.

    • Return to the oven for a further 20-25 mins until the breadcrumb topping is crisp and golden.

    Top tip for making Vegetable hotpot

    For an additional touch sprinkle bacon bits on to the breadcrumbs before cooking.

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