A centuries-old dish that is still popular today. This hearty meat-free version uses jackfruit and oyster mushrooms in a rich gravy and is topped with crisp layers of potato.
Vegan Lancashire Hotpot
- 1 x 400g can jackfruit drained and rinsed well
- 200 g oyster mushrooms
- 2 tablespoons vegetable oil
- 2 teaspoons yeast extract or miso paste, ensure gluten-free
- 2 tablespoons balsamic vinegar
- 1 large onion, finely sliced
- 1 carrot, peeled and diced
- 1 teaspoon dried mixed herbs
- 2 tablespoons gluten-free plain flour
- 500 ml gluten-free low-salt vegetable stock
- 750 g King Edward potatoes, peeled and sliced into thin discs
- 2 tablespoons dairy-free butter, melted
- a few sprigs of fresh thyme
- Break the jackfruit into pieces with your hands and put in a large bowl. Use two forks to tear shreds from the mushrooms and add to the bowl. Top with 1 tablespoon of the oil, the yeast extract or miso paste and balsamic vinegar and mix everything together until it is well coated. Allow to marinate for at least an hour, or overnight.
- Preheat the oven to 170ºC. Add the remaining 1 tablespoon of oil to a wide, shallow oven-safe casserole dish and fry the onion and carrot for 5 minutes over a medium heat, until softened. Add the marinated jackfruit mixture and the dried herbs. Cook for a further 5 minutes.
- Stir in the flour until fully incorporated, then pour the stock into the pan. Bring to the boil, then reduce the heat and simmer for 15 minutes, until you have a rich, dark gravy.
- Top the stew with concentric circles of sliced potatoes, working your way from the outside into the centre, overlapping each slice. Brush with the melted butter, put the lid on and cook in the oven for 40 minutes.
- Remove the lid from the pan, increase the temperature to 200°C and cook for a further 20 minutes, until the potatoes are golden and crisp on top. Sprinkle some fresh thyme over the hotpot during the last 5 minutes of cooking.