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Vegetable hotpot

 9 ratings

Prep Time:15 mins

Cooking Time:60 mins

Serves:6 Adults


Vegetable hotpot

This dish takes time to cook - it is warm and filling however, ideal for a family dinner.


  • 1 large onion
  • 450g / 1lb of potatoes
  • 250g / 9 oz. of celery
  • 350g / 12oz. of  carrots
  • 350g / 12 oz. of leeks
  • 225g / 8oz. of mushrooms
  • 1 tablespoon of vegetable oil
  • 2 garlic cloves
  • 1 x 400g / 14 oz. tin of tomatoes
  • 1 x 400g / 14 oz. tin of kidney beans
  • 1 x 200g / 7 oz. tin of chickpeas
  • 600ml/1 pint of low salt vegetable stock
  • 1 tablespoon of tomato puree
  • 1 teaspoon of chilli powder
  • Black pepper to taste


  1. Preheat the oven to 180◦C / 350 ◦F / Gas mark 4
  2. Peel the onion, potatoes and carrots, chop all of the vegetables and potatoes, rinse and drain the kidney beans and chickpeas
  3. Heat the oil in a saucepan, add the garlic and onion and cook for five minutes
  4. Add the chilli powder and cook for a further minute
  5. Add the potatoes, celery, carrots, leeks and mushrooms and cook for 3 to 4 minutes
  6. Stir in the stock, tomatoes, puree, black pepper and bring to the boil
  7. Transfer to a casserole dish, cover and put in the oven for 30 minutes
  8. Remove from the oven and add the kidney beans and chickpeas, return covered to the oven for a further 20 minutes

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Measuring jug(for liquids)
  • Saucepan
  • Sieve
  • Wooden spoon

Serving suggestions

Replace the potatoes with sweet potatoes and parsnips for a sweeter taste

"Store any leftovers in the fridge"

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