Lancashire Winter Vegetable and Barley Hotpot
A comforting Lancashire stew of root vegetables and pearl barley topped with crisp, golden sliced potatoes. A hearty, thrifty North West classic.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •large ovenproof casserole dish
- •sharp knife
- •chopping board
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 11 g
- carbs
- 65 g
- fibre
- 11 g
- protein
- 9 g
- calories
- 395 kcal
Instructions
- 1
Preheat your fan oven to 160°C.
- 2
Heat the vegetable oil in a large casserole dish over a medium heat on the hob.
- 3
Add the sliced onions, carrots, swede, and leek, then cook for 8 minutes until softened.
- 4
Scatter in the plain flour and stir well for 1 minute to coat the vegetables.
- 5
Pour in the hot vegetable stock while stirring to avoid lumps.
- 6
Stir in the rinsed pearl barley, thyme leaves, salt, and black pepper.
- 7
Bring the mixture to a gentle simmer, then remove the casserole dish from the heat.
- 8
Arrange the sliced potatoes on top in an overlapping circular pattern, covering the stew completely.
- 9
Brush the potato slices generously with the melted butter and season with a pinch of salt.
- 10
Cover with a lid and bake in the oven for 45 minutes.
- 11
Remove the lid, turn the oven up to 190°C fan, and bake for 30 minutes until golden and crisp.
Chef's tips
Slice the potatoes evenly so they cook at the same rate and crisp up nicely. Use floury British potatoes like Maris Piper or King Edward for the best crisp edges and tender centers. If the stew starts to look dry before baking, add an extra splash of vegetable stock.
Ingredient substitutions
- swede → turnip or parsnips
- butter → melted plant-based butter or rapeseed oil for a vegan version
- fresh thyme → 1 tsp dried thyme
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a casserole dish in a fan oven at 170°C for 20 minutes until piping hot and crisp.
Common mistakes to avoid
- •Slicing the potatoes too thickly, which prevents them from cooking through and crisping
- •Skipping the initial covered baking stage, causing the top to burn before the barley cooks
- •Not rinsing the barley, which can make the gravy overly cloudy or starchy
Serving suggestions
Cooked Lancashire Winter Vegetable and Barley Hotpot?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
