Seasonal Veggie Hot Pot

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Seasonal Veggie Hot Pot

Tis the season to sit in front of the fire with some culinary comforts and why not with the whole family and our mushroom and spinach, red pesto hot pot mash pie.

Ingredients to serve 2

  • ½ x Onion - diced
  • 2 cloves x Garlic - chopped
  • 40ml x Red Pepper Pesto
  • ½ sachet x Vegetable Stock
  • 200g x Button Mushrooms - quartered
  • 100g x Swiss Chard - shredded
  • 400g x Potatoes - diced/chunked
  • ½ tin x Lentils - drained and rinsed
  • 150ml x Cream
  • 50g x Cream Cheese
  • ½ x Eggs - whisked (from your pantry)
  • 30g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1 x Onion - diced
  • 4 cloves x Garlic - chopped
  • 80ml x Red Pepper Pesto
  • 1 sachet x Vegetable Stock
  • 400g x Button Mushrooms - quartered
  • 200g x Swiss Chard - shredded
  • 800g x Potatoes - diced/chunked
  • 1 tin x Lentils - drained and rinsed
  • 300ml x Cream
  • 100g x Cream Cheese
  • 1 x Eggs - whisked (from your pantry)
  • 60g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to grill.

Washing Instruction

Wash your hands and potatoes well. Rinse your swiss chard thoroughly and drain on a paper towel. brush your button mushrooms with a soft basting brush

Gino's Tip

Hotpot - is derived from Lancashire hotpot, a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on low heat. This is a quicker, easier recipe with all the sliced baked potato goodness.

Step 1 - Butter Mash

Cook your diced/chunked potatoes in a medium saucepan of salted water for 12-15 minutes until tender. Drain through a colander and allow to steam dry for a few minutes before mashing along with your butter and a few dashes of milk, taste and season with salt and pepper. Keep warm in your microwave until later.

Step 2 - Veggie Hot Pot Base

Heat a large casserole pan over med-high heat. Add a glug of olive oil and fry your quartered button mushrooms for 3-4 minutes until browned and cooked. Transfer to your serving dish and proceed to sweat off your diced onion and chopped garlic for 4-5 minutes until soft and translucent. Lastly, add your shredded swiss chard and cook for 2-3 minutes until wilted. Now add your mushrooms back to the pan along with your lentils, vegetable stock, red pesto, cream and cream cheese. Heat your sauce through for 1-2 minutes, you can use some milk to thin your sauce slightly if it becomes too thick. Taste and season with salt and pepper. Transfer to a medium baking dish, spoon over your mash and level it out with a serving spoon, silicone spatula or palette knife. Brush your mash with your whisked egg and pop your pot pie into the oven on grill setting for 2-3 minutes until lightly browned and golden. Please keep a watchful eye on your pie as it singes quite easily if left unattended.


Divide your seasonal veggie hot pot amongst your servings.