Creamy Vegetable Hotpot
With a creamy vegetable filling and golden potato topping, this slimming-friendly vegetarian dinner is a comforting midweek meal. We’ve thrown in all of our favourite veggies, but there’s no reason you can’t switch the ingredients to use up any veg that you already have in your kitchen!
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NutritionPer Serving
- Calories330
- Carbs38g
- Protein9.6g
- Fat14g
- Saturates9.9g
- Sugars10g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This meat-free spin on a Lancashire hotpot is quickly becoming one of our favourite weeknight dinners. Filled to the brim with healthy vegetables, we’ve made a silky, rich sauce by combining reduced-fat cream cheese with a light double cream alternative.
This turns out every bit as velvety and indulgent-tasting as it sounds, with so much flavour you’ll never miss the meat. Top it all off with a layer of crispy, golden potato slices, and you’re onto a winner.
At just 330 calories per serving, it’s far lighter than you might expect, so you can add a side of extra veggies, or even a bread roll to mop up that gorgeous creamy sauce.
It only takes about 40 minutes to cook from scratch (once all the ingredients are chopped and prepped), but you can batch cook it and stash portions in the freezer for a rainy day too.
Best of all, if you spot a vegetable you don’t like on our ingredients list, there’s absolutely no reason you can’t switch it out for something else! Anything goes – it’s just about filling this hotpot with glorious veggie goodness.
What diets is this Creamy Vegetable Hotpot suitable for?
This Creamy Vegetable Hotpot recipe is suitable for vegetarians.
It can be made gluten-free as long as you use a gluten-free stock cube, stock pot and flour. To make this recipe dairy-free and vegan, you can swap the reduced-fat cream cheese and light double cream alternative for suitable plant-based alternatives. Please bear in mind that you may need to work out the additional calories, if you’re counting.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make this Creamy Vegetable Hotpot?
Nope! You won’t need any special ingredients for this easy recipe.
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How many calories are in this Creamy Vegetable Hotpot?
This Creamy Vegetable Hotpot is included in our Everyday Light category because it contains just 330 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Creamy Vegetable Hotpot recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Peel the potatoes and slice into ½cm slices. Place into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5 minutes until the potato is just soft, but still holding its shape. Drain and leave to one side to cool.
Step 2
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the leeks and onion and fry for 2 minutes until beginning to soften.
Step 3
Add the carrot, parsnip, celery, mushrooms and garlic and continue to fry for 3 minutes. Add the stock pot and stock cube to the water and pour into the pan, along with the green beans, mustard powder and onion granules. Give the pan a stir. Simmer for 4 minutes.
Step 4
Preheat the oven to 200°C. Pour the double cream alternative into the pan, turn down the heat and simmer for 5 minutes. Add the plain flour to a small bowl and add a little water to make a smooth paste. Add to the pan, along with the reduced-fat cream cheese, and stir to combine until the pie filling has thickened. Remove the pan from the heat and season with salt and pepper. Leave to one side to cool slightly.
Step 5
Pour the vegetable filling into the oven dish and top with the potato slices, overlapping the edges slightly. Spray the top with a little low-calorie cooking spray.
Step 6
Place the dish in the oven for 20-25 minutes. The potato slices should be golden brown. Serve with your accompaniment of choice.
What could I serve with this Creamy Vegetable Hotpot?
This is a hearty, filling vegetarian dinner recipe that you can serve on its own, or with a side of steamed vegetables. An 80g portion of steam vegetables will add 38 calories, taking the full meal to 368 calories in total.
Alternatively, serve with any of the following recipes:
How do you know when Creamy Vegetable Hotpot is cooked?
You should cook the filling for this Creamy Vegetable Hotpot until the vegetables are tender and the sauce has reduced and thickened.
Once assembled, the hotpot should be baked in the oven until the potatoes on top are golden and crispy at the edges. This should take about 20-25 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Creamy Vegetable Hotpot in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Creamy Vegetable Hotpot in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Creamy Vegetable Hotpot?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Creamy Vegetable Hotpot?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Creamy Vegetable Hotpot
With a creamy vegetable filling and golden potato topping, this slimming-friendly vegetarian dinner is a comforting midweek meal. We’ve thrown in all of our favourite veggies, but there’s no reason you can’t switch the ingredients to use up any veg that you already have in your kitchen!
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 330
- Carbs 38G
Instructions
- Peel the potatoes and slice into ½cm slices. Place into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5 minutes until the potato is just soft, but still holding its shape. Drain and leave to one side to cool.
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the leeks and onion and fry for 2 minutes until beginning to soften.
- Add the carrot, parsnip, celery, mushrooms and garlic and continue to fry for 3 minutes. Add the stock pot and stock cube to the water and pour into the pan, along with the green beans, mustard powder and onion granules. Give the pan a stir. Simmer for 4 minutes.
- Preheat the oven to 200°C. Pour the double cream alternative into the pan, turn down the heat and simmer for 5 minutes. Add the plain flour to a small bowl and add a little water to make a smooth paste. Add to the pan, along with the reduced-fat cream cheese, and stir to combine until the pie filling has thickened. Remove the pan from the heat and season with salt and pepper. Leave to one side to cool slightly.
- Pour the vegetable filling into the oven dish and top with the potato slices, overlapping the edges slightly. Spray the top with a little low-calorie cooking spray.
- Place the dish in the oven for 20-25 minutes. The potato slices should be golden brown. Serve with your accompaniment of choice.
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4 comments
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KateTuesday 14th May 2024
Plain flour is an ingredient – anyone cooking for people with coeliac disease, they need to ensure the plain flour used is gluten free. This is not mentioned at the top for the GF option
HollyWednesday 15th May 2024
Hey Kate, so sorry for the error and thanks for spotting it this has now been ammended.
Mike JonesMonday 29th April 2024
Hi can this be cooked in a large enough air fryer? If so what temp/timings do you recommend
HollyFriday 10th May 2024
Hey Mike, we haven’t tested this recipe using an air fryer but have a conversion guide HERE that you may find helpful!
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