If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

What’s in Homity Pie?

There are three parts to this recipe:

• garlicky sautéed leeks and onion
• buttery crushed potatoes (with a cheesy topping)
• a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
• potatoes
• shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
• cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
• onion – I used red onion, but regular onions would also be good.
• fresh parsley
• egg
• garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
• curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

• The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
• It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
• The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you're in the UK or Australia, click 'Buy on Amazon' to view a local product.

$14.99

Buy on Amazon

Printable Instructions

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Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 people

Calories 427kcal

Author Becca Heyes

Ingredients

• 250 g (~ 9 oz) shortcrust pastry
• 2 Tbsp flour (for dusting only)
• 2 Tbsp butter, divided
• 450 g (~ 1 lb) leeks, halved lengthwise then sliced
• 1 onion (I used red onion), thinly sliced or diced
• 1 tsp minced garlic
• 1/2 teaspoon mild curry powder
• 450 g (~ 1 lb) potatoes
• 1/2 tsp salt
• Few sprigs fresh parsley, chopped
• 1 egg
• 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

• Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you're using pre-rolled pastry, I find it helps to roll it a little thinner).

  Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
  
• When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
  

Part 2: The garlicky leeks

• To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
  
• When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
  

Part 3: The buttery potato topping

• To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
  
• Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
  

Part 4: Assemble

• Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
  
• Add the smashed potatoes on top, and distribute them evenly.
  
• Finish the pie with a generous amount of grated cheddar cheese.
  
• Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
  
• Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

  Slice to serve.
  

Video

Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

Other Veggie Pie Recipes

Vegetarian Christmas Recipes

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Cheesy Vegetable Pie (with Puff Pastry)

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.

That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.

This moussaka casserole has two sections:

• a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
• a thick layer of creamy bechamel sauce on top

As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.

How is this Easier than a Regular Vegetarian Moussaka?

I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.

However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.

This vegetarian moussaka casserole is easy to make because:

• using canned lentils means there’s no boiling required.
• the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
• there’s no fiddly layering of sliced ingredients – it’s all baked up together.
• even the tomatoey sauce is cooked right there in the oven with the other ingredients.

It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• potatoes
• eggplant (aubergine)
• canned lentils (mine were green lentils)
• onion – I only used half an onion (a small onion would also work!)
• canned tomatoes
• tomato paste
• garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
• dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
• tomato – to slice up for the topping
• milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.

Becca’s Top Tip

I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.

Printable Instructions

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Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka – but is just as tasty, with a luxurious creamy topping!

Course Main Course

Cuisine Greek, Middle Eastern, Turkish

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 2 hours hours

Servings 4

Calories 523kcal

Author Becca Heyes

Ingredients

For the lentil layer:

• 1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
• ~ 500g (~ 1 lb) potatoes
• 1 medium onion (or 1/2 large onion)
• 2 Tbsp oil
• 400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
• 400 g tin (~ 1 1/3 cups) chopped tomatoes
• 1 Tbsp tomato puree
• 1 tsp minced garlic
• 1/2 tsp dried mint
• 1/2 tsp dried oregano

For the topping:

• 60 g (~ 2 oz) butter
• 60 g (~ 2 oz) plain flour
• 500 ml (~ 2 cups) milk
• 1/2 tsp salt
• 1 large tomato, sliced

Instructions

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
  
• Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
  
• Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
  
• Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
  
• To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
  
• Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
  
• Return to the oven for a final 25 minutes, or until the topping is lightly browned.
  
• Allow to stand for a few minutes, then serve.
  

Video

Nutrition

Serving: 1portion | Calories: 523kcal | Carbohydrates: 68.4g | Protein: 16.6g | Fat: 22.6g | Saturated Fat: 10.3g | Cholesterol: 43mg | Sodium: 281mg | Potassium: 1542mg | Fiber: 15.8g | Sugar: 15.1g | Calcium: 235mg | Iron: 5mg

Other Eggplant Recipes

Vegetarian Casserole Recipes

Easy Vegetable Moussaka Casserole

Cheesy Eggplant Bake

Roasted Vegetable Fattoush

One Pot Rice and Vegetable Casserole

The post Easy Vegetable Moussaka Casserole appeared first on Easy Cheesy Vegetarian.

I adore a good potato side dish, but even I get a little bored of roast potatoes after the first thirty-five or so. Enter: Potatoes Anna! These little stacks of thinly sliced potatoes, slathered in butter, are special enough to impress your guests (but still seriously easy to make).

Of course, I added a little grated parmesan between the layers of my Potatoes Anna (I have a cheese problem), but you can easily make them without the cheese, if you prefer. With some fresh chives and plenty of black pepper, they’re far more tasty than simple sliced potatoes have any right to be – especially considering there are only about 4 main ingredients!

What Are Potatoes Anna?

Potatoes Anna (or Anna Potatoes, if you like to live dangerously) are a French dish consisting of very thinly sliced potatoes which, in the words of Wikipedia, are ‘cooked in a very large amount of melted butter’. If you’re anything like me, that alone will be enough to convince you to make them. They’re unbelievably delicious – a bit like a less creamy (but equally luxurious) version of dauphinois potatoes.

The French name for Potatoes Anna is Pommes Anna, which has always confused me a bit, since ‘pommes‘ means ‘apples’. ‘Pommes de terre‘ (literally ‘apples of the earth’) actually means ‘potatoes’. If any French people would like to explain, please do!

Do I Need a Mandoline?

To make Potatoes Anna, the potatoes need to be sliced very, very thinly – pretty much as thinly as you can. If you have a mandoline, this is the perfect recipe to use it for, as it will give you perfectly thin, evenly sliced potatoes. Mine is a very simple handheld one a bit like this (Amazon UK* / Amazon US*), and it works wonderfully.

However, you certainly don’t need to rush out and buy a mandoline just for this recipe – mine sits in the drawer and only gets used a few times a year, so unless you regularly make potato gratin or similar, you probably won’t use it particularly often. A large, sharp knife and a bit of time and care will also give you beautifully sliced potatoes.

Ingredients

Here’s what you’ll need to make this recipe – there are only 4 main ingredients! You’ll also need some black pepper from the store cupboard. See the printable recipe card below for detailed ingredient quantities.

• potatoes
• butter – I used salted butter, but you could also use unsalted butter plus a pinch of salt.
• parmesan cheese (make sure you choose a vegetarian version!)
• fresh chives – or another finely chopped herb, like parsley or thyme. Dried herbs would work just fine too!

Other Potato Recipes

Easy Side Dish Recipes

Homity Pie (Cheesy Potato and Leek Pie)

Easy Vegetable Moussaka Casserole

Easy Cheesy Potatoes Anna

Creamy Potato and Spring Onion Soup

Printable Recipe

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Easy Cheesy Potatoes Anna

These Cheesy Potatoes Anna are an easy potato side dish that's perfect for a special occasion like Christmas or Easter!

Course Side Dish

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 stacks

Calories 178kcal

Author Becca Heyes

Equipment

• 1 mandoline

Ingredients

• 680 g (~ 1 1/2 lb) potatoes
• 60 g (~ 2 oz) room temperature butter (I used salted)
• 50 g (~ 1 2/3 oz) vegetarian parmesan-style cheese, finely grated (~ 1/2 cup when grated)
• Small bunch fresh chives, finely chopped
• Black pepper

Instructions

• Thoroughly grease a non-stick baking tray with room temperature butter, and set it aside.
• Wash the potatoes thoroughly and remove any eyes or sprouts. I left the skins on my potatoes, but you can peel them if you prefer.
• Slice the potatoes very thinly. A mandoline is the perfect tool for this (always use the finger guard!) – or, if you don’t have a mandoline, you can use a sharp knife. Avoid rinsing the potato slices because the starch helps them stick together during cooking.
• Preheat the oven to 180°C (Gas Mark 4 / 350°F).
• On the greased baking tray, form a circle with overlapping potato slices, measuring about 4 inches across. Dot the potato circle with pinches of butter, and sprinkle with finely grated parmesan, chopped chives, and a small pinch of pepper.
• Repeat these layers (potato, butter, cheese, chives, pepper) on top, two more times, to create a stack of Potatoes Anna.
• Repeat with the remaining ingredients to create a total of 6 stacks.
• Bake in the oven for around 30 minutes, until the potatoes are tender and the edges are crispy and browned. Serve with additional fresh chives, if desired.

Video

Nutrition

Serving: 1stack | Calories: 178kcal | Carbohydrates: 18.4g | Protein: 4.8g | Fat: 10g | Saturated Fat: 6.4g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 473mg | Fiber: 2.9g | Sugar: 1.3g | Calcium: 90mg | Iron: 1mg

The post Easy Cheesy Potatoes Anna appeared first on Easy Cheesy Vegetarian.

Potatoes and onions are often used merely to support other flavours, but in this incredible creamy potato and spring onion soup, they’re allowed to shine in their own right – as they deserve to! This super creamy soup is hearty and comforting, with the mild, fresh flavour of spring onions and a super silky texture from the potatoes.

Spring onions (also known as green onions, or scallions) have a milder flavour than regular onions, and the green part in particular tastes fresh and grassy. They bring an incredible flavour to this creamy potato soup!

And just in case you’re new to making homemade soup, know that it genuinely couldn’t be easier. It goes a bit like this:

Boil ingredients in veggie stock –> blend –> eat.

See how quickly we get to ‘eat’? Easy peasy.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like olive oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• potatoes – just an all-purpose baking potato, nothing fancy.
• spring onions – the ones I used had super small bulbs on the white end, so I used 6. If your spring onions have larger, rounder bulbs, you won’t need as many.
• garlic
• sour cream (full fat)
• vegetable stock (I used a stock cube, but liquid or jelly stock also work)
• dried herbs (parsley and thyme)

Becca’s Top Tip

Always use full fat dairy products when adding to soup, as they are less likely to split than low fat versions.

Equipment

You’ll need some kind of blender to make this creamy soup.

I prefer to use a hand blender (immersion blender), rather than a countertop blender, since you don’t have to worry about pouring a hot saucepan of soup into the blender without making a mess or burning yourself (I am clumsy – it will happen).

Instead, just dunk the head of the hand blender right into your saucepan, and it will be smooth and creamy before you know it.

I’ve tried several types of immersion blender over the years, and honestly, I’ve never found the expensive ones any better than a standard, cheap model. This one on Amazon US / Amazon UK (affiliate links) looks perfect, comes at a great price, and has really impressive reviews.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Chop the potatoes and spring onions, and sauté them briefly with some olive oil and garlic.

Step 2: Add vegetable stock and dried herbs.

Step 3: Simmer until the potatoes are completely soft and starting to break down – you should be able to mash them with the back of the spoon.

Step 4: Add some sour cream, and blend the soup using a hand blender until it is completely smooth and creamy.

Step 5: Serve topped with more spring onions, sour cream, and plenty of black pepper.

Becca’s Top Tip

I find a little garnish goes a long way in taking a soup to the next level, especially if you’re serving it to guests. Not only does it look beautiful, but a few spring onions sprinkled on top also adds an extra bit of texture, and some more of that lovely fresh flavour.

Print

Creamy Potato and Spring Onion Soup

A super creamy potato and spring onion soup – so much hearty flavour from just a handful of ingredients!

Course Light lunch

Cuisine British

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 250kcal

Author Becca Heyes

Ingredients

• 1 Tbsp olive oil
• 90 g (~ 3 oz) spring onions (~ 6 small), chopped
• 3 cloves garlic, minced
• 750 g (~ 1 2/3 lb) potatoes (~ 3 medium potatoes), cut into 1 cm dice
• 1 vegetable stock cube
• 1 litre (~ 4 cups) water
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp full fat sour cream

Instructions

• Heat the oil in a large saucepan over a medium-low heat. Add the chopped spring onions and garlic, and cook for a couple of minutes, until fragrant. Add the diced potatoes and cook for a further 2 minutes.
• Next add the vegetable stock cube and water (or use liquid stock, if you prefer), along with the dried herbs, and plenty of salt and pepper. Bring to a simmer, and cook for around 20 minutes, until the potatoes are completely soft. You should be able to easily squash them with the back of a spoon.
• Remove the pan from the heat, and add the sour cream. Use a hand blender to blend the soup until it is completely smooth.
• Add more salt and pepper to taste, if needed, and serve topped with more sour cream and spring onions, if desired.

Notes

Store any leftovers in an air-tight tub in the fridge for up to 3 days. Alternatively, you can freeze the soup in a freezer-safe tub for up to 3 months.

Microwave thoroughly to reheat, or reheat in a saucepan on the stovetop. Always reheat until piping hot.

Nutrition

Serving: 1portion | Calories: 250kcal | Carbohydrates: 50.2g | Protein: 5.4g | Fat: 7.2g | Saturated Fat: 2.1g | Cholesterol: 7mg | Sodium: 803mg | Potassium: 1123mg | Fiber: 7.7g | Sugar: 6.6g | Calcium: 72mg | Iron: 2mg

Other Soup Recipes

Vegetarian Soup Recipes

Vegetarian Lasagne Soup

Creamy Vegan Corn Chowder (with Coconut Milk)

Seriously Easy Red Lentil Soup

Creamy Potato and Spring Onion Soup

The post Creamy Potato and Spring Onion Soup appeared first on Easy Cheesy Vegetarian.

I feel the need to remind you that the ugliest food is often the tastiest – and this potato and mushroom gratin is the perfect example. It’s no looker, but my word, the flavours are unreal! Buttery garlic mushrooms, melt-in-your-mouth slices of potato, an ultra luxurious cream sauce, and slices of gooey brie that get a little caramelised on the edges… seriously, I beg you not to judge this mushroom gratin on its appearance!

This potato and mushroom gratin makes the perfect luxurious side dish – it’s like potato dauphinoise meets creamy garlic mushrooms, all baked up in one bubbly pan.

Serve this mushroom gratin alongside your favourite vegetarian protein, and plenty of extra veggies – just don’t bother going to too much effort with your other dishes, as this gratin will inevitably be the highlight of your plate regardless!

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil and black pepper. See the printable recipe card below for detailed ingredient quantities.

• mushrooms
• potatoes
• brie cheese
• cream
• fresh parsley (just to garnish)
• vegetable stock – or just use salt if you prefer!
• garlic – I used minced garlic from a jar, but feel free to use fresh garlic if you prefer.
• dried thyme
• nutmeg

Becca’s Top Tip

I used a few different kinds of mushrooms – baby portobellos, chestnut mushrooms, and button mushrooms. It looks quite nice to have different sizes and shapes, but you can definitely stick to just one type of mushroom if you prefer!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Cook mushrooms with plenty of garlic in a buttery cream sauce.

Step 2: Peel some potatoes and slice them as thinly as you can.

Step 3: In a baking dish, layer up the sliced potatoes, creamy garlic mushrooms, and slices of brie.

Step 4: Bake until the potatoes are soft and the brie on top is golden brown and crispy.

Becca’s Top Tip

If you’re not a fan of brie, you could easily swap it for some grated cheddar cheese instead.

Print

Potato and Mushroom Gratin with Brie

An ultra luxurious potato and mushroom gratin with caramelised brie – like potato dauphinoise but a million times better!

Course Side Dish

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 people

Calories 355kcal

Author Becca Heyes

Ingredients

• 1 Tablespoon oil
• 350 g (~ 3/4 lb) mushrooms, thinly sliced (I used a mixture of chestnut, baby portobello, and button)
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 vegetable stock cube, crumbled
• 450 g (~ 1 lb) potatoes
• 1 Tablespoon butter
• 250 ml (~ 1 cup) cream (I used single cream)
• 200 g (~ 7 oz) brie, sliced
• Fresh parsley, to serve (optional)

Instructions

• Heat a dash of oil in a deep frying pan, and add the sliced mushrooms. Cook over a medium heat for around 5 minutes, stirring regularly, until fairly soft. Add the next 5 ingredients (garlic through stock cube), and cook for a few more minutes.
• While the mushrooms are cooking, peel the potatoes and slice them very thinly. If you have a mandoline, you can use that – otherwise, just use a large knife.
• Add the butter and cream to the pan with the mushrooms, and bring to a gentle simmer for a minute or two, until the butter has melted and the ingredients are well combined.
• To assemble the mushroom gratin, layer up the creamy mushrooms with the sliced potatoes and the sliced brie. My baking dish measured approximately 8 x 8 inches. The exact order of your layers doesn't matter too much, but here's how I layered mine:

  – 1 or 2 tablespoons of cream spread around the bottom of the dish, to avoid sticking

  – 1/3 of the sliced potatoes

  – 1/2 of the creamy mushrooms

  – Another 1/3 of the potatoes

  – 1/2 of the brie

  – The final 1/3 of the potatoes

  – The remaining 1/2 of the creamy mushrooms

  – The remaining 1/2 of the brie
• Drizzle any remaining cream over the dish, trying to cover any potato edges that are exposed.
• Cover the dish with a lid or some kitchen foil, and bake at 190°C (Gas Mark 5 / 375°F) for around an hour, or until the potato slices are completely soft. If you'd like to crisp up the topping a little, remove the lid, and return to the oven for a further 10 minutes, or until crisped up to your liking.
• If you want to, garnish with fresh parsley before serving.

Nutrition

Serving: 1portion | Calories: 355kcal | Carbohydrates: 25.4g | Protein: 15.6g | Fat: 23.5g | Saturated Fat: 12.8g | Cholesterol: 67mg | Sodium: 364mg | Potassium: 839mg | Fiber: 4g | Sugar: 5g | Calcium: 121mg | Iron: 4mg

Other Potato Recipes

Vegetarian Potato Recipes

Homity Pie (Cheesy Potato and Leek Pie)

Easy Vegetable Moussaka Casserole

Easy Cheesy Potatoes Anna

Creamy Potato and Spring Onion Soup

The post Potato and Mushroom Gratin with Brie appeared first on Easy Cheesy Vegetarian.

Looking for a delicious way to spice up your leftover potatoes? Look no further than this quick and easy saag aloo recipe – a simple Indian curry on the table in less than 20 minutes!

Alternatively, if there are never any leftover potatoes in your house (join the club), you can instead use tinned potatoes, like I did here, to whip up a quick saag aloo in no time at all.

This easy saag aloo needs just a handful of ingredients, and in no time you’ll be tucking in to this intensely flavourful, creamy spinach and potato curry.

The luscious creamy sauce soaks right into the potatoes, and makes an incredible Indian side dish to serve alongside your favourite vegetarian curry.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• cooked potatoes – I used tinned potatoes, but if you have any leftover potatoes from a previous meal, they will work well too.
• spinach – I used fresh spinach, but frozen would be fine too.
• onion
• garlic – I used minced garlic from a jar.
• spices – garam masala, turmeric, and smoked paprika.
• cream (use a vegan version if needed)

Becca’s Top Tip

If you’d prefer to serve this saag aloo as a main course, rather than a side dish, you may want to add some additional protein. Tinned chickpeas, paneer cheese, or fried tofu would all work really well!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Fry off some chopped onion with plenty of spices.

Step 2: Add the cooked potatoes, and let them crisp up a little.

Step 3: Add some fresh spinach, and allow it to wilt.

Step 4: Finish the sauce by adding some cream.

Step 5: Serve as a side dish.

Becca’s Top Tip

You won’t want to leave any of the tasty creamy sauce behind, so I’d recommend serving some naan bread on the side to help mop up the bowl!

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Quick and Easy Saag Aloo

This quick saag aloo is a budget-friendly vegetarian curry that uses leftover or canned potatoes, and can be on the table in 20 minutes!

Course Main Course, Side Dish

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3 people

Calories 188kcal

Author Becca Heyes

Ingredients

• 1 Tablespoon oil
• 1 medium onion, sliced
• 1 teaspoon minced garlic
• 1 teaspoon garam masala
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 345 g (~ 12 oz) cooked potatoes (I used canned), cut into bitesized pieces
• 3 large handfuls fresh spinach
• 75 ml (~ 1/4 cup) cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Heat a dash of oil in a frying pan, and add the sliced onion. Cook for a few minutes over a medium heat, until it’s beginning to soften. Add the garlic and spices, and cook for another minute or so.
• Next, add the cooked potatoes to the pan. Stir gently for a few minutes, until the potatoes are coated in the spices, and are beginning to crisp up.
• Add the spinach, and allow it to wilt. You can add one handful at a time, if you don’t have room for all the spinach in one go – it will create more room in the pan as it wilts down.
• When the spinach has wilted, add the cream, and bring to a simmer. Season to taste with salt and pepper. When everything is piping hot, serve.

Notes

If you’d like to cook this recipe in advance, store it in an airtight tub in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

Nutrition

Serving: 1portion | Calories: 188kcal | Carbohydrates: 27.3g | Protein: 4g | Fat: 7.8g | Saturated Fat: 2.5g | Cholesterol: 9mg | Sodium: 430mg | Potassium: 616mg | Fiber: 3.6g | Sugar: 2.7g | Calcium: 81mg | Iron: 2mg

The post Quick Saag Aloo (Spinach and Potato Curry) appeared first on Easy Cheesy Vegetarian.

The humble potato has got to be one of the most incredible foods on the planet. It doesn’t look like much, but man, it can make a good meal. Parmentier potatoes are one of my all-time favourite potato side dishes – they’re super crispy, herby and garlicky, and pretty much just everything that a potato dish should be.

What are Parmentier potatoes?

Parmentier potatoes were named after a French man called Antoine-Augustin Parmentier, who lived in the 17 and 1800s, and is apparently best remembered as a ‘vocal promoter of the potato’.

(…I think I’ve just found my life’s purpose…)

I imagine modern-day Parmentier potatoes are probably a little different to what they were back in the 1870s, but these days Parmentier potatoes are basically small cubes of potato, cooked until crispy.

In my view, they’re like a mini version of a classic roast potato, except with even more flavour, and even more crispy bits.

How do you make Parmentier potatoes?

There are various methods of making Parmentier potatoes. As I was researching this recipe, practically every single recipe I looked at used a different cooking method.

Some recipes involve part-boiling the potatoes before roasting.
Some recipes involve pan-frying the potatoes before roasting.
Some recipes don’t use the oven at all.

It seems that the end result is far more important than the cooking method you use – as long as you end up with delicious Parmentier potatoes when you’ve finished, I don’t suppose it matters too much which method you use.

So, as you might expect – I went for the easiest method, which requires the least amount of effort possible. Because who wants to make life harder for no reason?

Parmentier potatoes recipe

Step 1: Peel and cut the potatoes

As you may know, I try to avoid peeling my vegetables if I can avoid it, but this is one of those occasions where it’s actually worth doing.

Just peel your potatoes, and cut them up into little cubes. Ideally, your cubes will be about 1-2cm in size. They do shrink a little as they cook, so don’t go too tiny.

Try to get the cubes vaguely even so they cook at the same rate – but don’t worry if it’s not perfect. It actually gives a nice little bit of variety if some of your potatoes end up crispier than others!

Step 2: Roast with garlic and rosemary

Add some sprigs of fresh rosemary and some whole cloves of garlic to the tray. Obviously the bulk of these will be removed before serving (I’m not suggesting you munch away on a whole stick of rosemary), but they infuse an amazing flavour into the potatoes.

Toss everything in a good amount of oil, and pop them in the oven to roast.

Step 3: Serve!

Yep, that’s all there is to it. Just make sure you remove the whole cloves of garlic and any particularly woody stems of rosemary before you eat.

This is the sort of recipe that I really love. It really couldn’t be an easier potato dish – but it couldn’t be more delicious either! These potatoes seem a little fancy, and they’re the sort of thing I’d be proud to serve for guests, but they’re also ultra easy to make.

How to serve Parmentier potatoes

Parmentier potatoes are very definitely a side dish – they need something alongside them to create a full meal.

They’re the perfect accompaniment to a roast dinner (even a fancy one like for Christmas or Easter!), perhaps alongside some other roasted veg.

Of course, if you’re a vegetarian you won’t be making any type of roast meat, but that doesn’t mean you can’t make a brilliant roast. Here are a few ideas of things to serve alongside your Parmentier potatoes:

• some sort of nut roast or bean roast (this cheesy bean roast is my all-time favourite)
• veggie cutlets (and plenty of gravy)
• a rich gravy-based stew, like my mushroom bourguignon
• toad in the hole
• any type of vegetable pie – this mushroom stroganoff pie would work well
• vegetable en croute

Any of these would work really well with some Parmentier potatoes and some extra veggies.

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Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!

Course Side Dish

Cuisine French

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3

Calories 260kcal

Author Becca Heyes

Ingredients

• 800 g (~ 1 3/4 lb) potatoes
• 2 Tbsp oil (I used rapeseed oil)
• 1 tsp salt
• 1 tsp black pepper
• Few sprigs fresh rosemary
• ~ 6 whole cloves garlic

Instructions

• Peel the potatoes, and cut into 1-2cm dice.
• Toss the potatoes in some oil, and lay them in a single layer on a baking tray. Sprinkle plenty of salt and pepper over the potatoes, and add a few whole sprigs of fresh rosemary and a few whole cloves of garlic (no need to peel them).
• Roast at 190°C (Gas Mark 5 / 375°F) for approximately 35 minutes, stirring halfway, or until golden brown and crispy.
• Remove the garlic cloves and any particularly woody stems of rosemary before serving (small rosemary leaves that break off are fine to leave!).

Notes

If you need to reheat any leftovers, it’s best to use the oven, as potatoes can lose their crispiness in the microwave.

Nutrition

Serving: 1portion | Calories: 260kcal | Carbohydrates: 40.7g | Protein: 4.5g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 791mg | Potassium: 1046mg | Fiber: 6.5g | Sugar: 2.9g | Calcium: 35mg | Iron: 2mg

Looking for another side dish good enough for a special occasion? This creamy sweet potato gratin is perfect:

The post Easy Homemade Parmentier Potatoes appeared first on Easy Cheesy Vegetarian.

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Shepherd’s pie has got to be one of the best comfort foods in existence. Not only is it creamy and warming, it’s also packed with wholesome ingredients. This vegetarian version is made with lentils and plenty of veggies, and it’s the perfect cold weather dinner. I even added a special secret ingredient to really take it to the next level!

What is shepherd’s pie?

Shepherd’s pie is practically a British institution. It’s the sort of dinner we Brits were raised on.

There are two main layers to a shepherd’s pie:

1. A mixture of minced meat and vegetables in a rich gravy
2. A fluffy mashed potato topping

Obviously vegetarian shepherd’s pie swaps the meat for some sort of alternative – usually either a vegetarian mince substitute, or beans and lentils.

This time I used tinned lentils, as they’re ultra convenient, and they work so well to make this vegetarian shepherd’s pie quick and easy to make.

What’s the difference between shepherd’s pie and cottage pie?

Just in case you’re wondering – some people use the terms ‘cottage pie’ and ‘shepherd’s pie’ interchangeably, but there is actually a slight difference between the two. Usually, cottage pie is made with beef, and shepherd’s pie is made with lamb.

But obviously, in the case of vegetarian shepherd’s pie, this distinction is entirely irrelevant – so you could definitely call this a vegetarian cottage pie if you prefer!

How to make vegetarian shepherd’s pie

Right, onto the recipe!

Step 1: Make some mashed potato

I like to start by getting my potatoes on to boil, so they can be bubbling away while I’m working on the filling of the pie.

Although I often leave on the potato skins when I make mash, I do think it’s worth peeling the potatoes for a shepherd’s pie. A nice smooth mash definitely contributes to the comfort food vibe of this recipe.

If you’ve never made mashed potato before, I’ve previously shared my perfect mashed potato recipe, so check that out first!

Step 2: Cook the vegetables and lentils

While the potatoes are doing their thing, cook off some vegetables in a frying pan.

For me, mushrooms are a must-have in a shepherd’s pie, as they add a lovely meatiness that makes the pie really hearty and satisfying.

I also added a frozen vegetable mix, containing carrots, green beans, peas and sweetcorn. I love frozen veg for this kind of thing, just like I did in my cheesy vegetable pie – it’s such an easy way to add a nice variety of veg without having to bother cutting everything up individually.

Don’t forget to add the tinned lentils, to make the pie nice and filling.

Step 3: Create the sauce

This step is the one that will make or break your vegetarian shepherd’s pie. The more flavour you can get into that lower layer, the better!

My secret ingredient is Geo Watkins mushroom ketchup. It’s not thick and gloopy like tomato ketchup; it’s actually a thin liquid, more like soy sauce. The flavour it brings to a dish like this is unbelievable. It gives a huge boost of umami (that savoury richness that vegetarian food sometimes lacks), and really amps up the flavour.

I also added some tomato puree, my favourite herbs and spices, and some veggie stock.

Step 4: Layer it up and bake

Transfer the lentil and vegetable mixture to a baking dish, and top it with the mashed potato.

You can draw lines in the potato with a fork, if you like – the ridges help it to become extra crispy on top. You can also sprinkle over a little grated cheese before baking, if you’re a fan of a crispy cheese topping like me.

Pop it in the oven for half an hour or so, until the topping is golden brown and crispy, and the gravy is bubbling up around the edges. The perfect veggie bake!

Easy shepherd’s pie

There you have it – my super easy vegetarian shepherd’s pie. I’ll admit, in my head shepherd’s pie always sounds like a pretty high-effort dinner – but actually, this version really doesn’t take that long at all.

There are a few little tricks in this recipe that make it quicker and easier to cook:

• using tinned lentils instead of cooking dried lentils from scratch
• using a mixture of frozen vegetables instead of preparing each one individually
• and you can even use frozen mashed potato if you like, to speed things up further

What else can you use mushroom ketchup for?

If you fancy making this vegetarian shepherd’s pie, you may be looking for other ways to use the rest of your bottle of Geo Watkins mushroom ketchup. I know how you feel – I can’t stand buying an ingredient just for one recipe.

Luckily, there are all sorts of ways to use the mushroom ketchup. I find myself adding it to anything that needs a bit of richness. Even just a splash is enough to make a difference.

For example, it would be a great addition to any of these recipes:

• lentil sausage rolls
• French onion soup
• stew and dumplings
• spaghetti bolognese
• pretty much any lentil recipe
• pretty much any casserole
• pretty much any mushroom recipe

Basically any recipe that could benefit from some extra oomph… get it in there. It’s so perfect in dishes like this vegetarian shepherd’s pie!

Shepherd’s pie FAQs

How to serve shepherd’s pie

Shepherd’s pie is pretty much a full meal in itself – it’s already got protein, carbs, and plenty of vegetables. So really, you don’t need to make anything extra to serve on the side if you don’t want to.

We had ours with just a handful of fresh rocket (arugula), to add a bit of extra colour and interest to the plate. Some garlic bread is also tasty, and adds a bit of crunch (will I ever not recommend garlic bread? Doubtful), or just some extra veggies work nicely too.

Can you cook shepherd’s pie in advance?

Shepherd’s pie is the perfect dinner to prep in advance. Just cook the mashed potatoes and the lentil mixture, and let them cool a little before layering them up. Then, once you’ve assembled the pie, you can store it in the fridge throughout the day, or even overnight, until you’re ready to bake it and serve.

If you’re baking it straight from the fridge, just remember that you shouldn’t preheat your oven – let your baking dish warm up slowly as the oven comes to temperature. It will also take a little longer to bake if it’s being cooked from fridge cold.

Can shepherd’s pie be frozen?

Absolutely! Shepherd’s pie is a great meal prep option. I tend to cook it fully (including baking), then once it’s cooled, cut into portions and freeze in tubs.

It will last in the freezer for a few months, until you’re ready to eat it. Allow it to defrost in the fridge overnight, then reheat. I find the microwave is the best way to reheat shepherd’s pie, as cooking it for a second time in the oven can cause it to become dry.

More British Recipes

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Vegetarian Shepherd’s Pie

Shepherd's pie is proper British comfort food, and this vegetarian version is absolutely packed with flavour and wholesome ingredients.

Course Main meals

Cuisine British

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 381kcal

Author Becca Heyes

Ingredients

For the mashed potato topping:

• 1 kg (~ 2 1/4 lb) potatoes
• 1 Tbsp butter
• 2 Tbsp milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 25 g (~ 1/4 cup) grated cheddar cheese (optional)

For the lentil mixture:

• 1 Tbsp oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 250 g (~ 1/2 lb) mushrooms, diced
• 250 g (~ 2 cups) mixed frozen vegetables
• 2 Tbsp Geo Watkins mushroom ketchup
• 1 Tbsp tomato puree (paste)
• 400 g tin green lentils, drained (265g, or ~ 1 1/4 cups, when drained)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 100 ml (~ 1/2 cup) water or vegetable stock

Instructions

• To begin, peel the potatoes, and cut them into chunks. Boil them in plenty of water until they’re totally soft – around 15-20 minutes or so. Then drain the potatoes, and add the butter, milk, and plenty of salt and pepper. Mash thoroughly until smooth. Set aside.
• While the potatoes are boiling, you can begin the lentil mixture. Heat the oil in a large frying pan, and add the diced onion, garlic and mushrooms. Cook over a medium heat for a few minutes, until fragrant, then add the frozen vegetables. Cook for 5 more minutes, until the vegetables have defrosted.
• Add the remaining ingredients (mushroom ketchup through vegetable stock), and mix to combine. Bring to a gentle simmer, and allow to cook for a further 5-10 minutes.
• Transfer the lentil mixture to a baking dish (mine measured approximately 8 x 8 inches), and dollop the mashed potato on top. Spread the potato out with a fork, and sprinkle over some grated cheese if you want to. Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the topping is crispy and the gravy is bubbling up around the edges.

Notes

If needed, this vegetarian shepherd’s pie can be prepared in advance, and stored in the fridge overnight or until you’re ready to bake.

Leftovers can be frozen, or stored in the fridge for up to 3 days, and reheated thoroughly in the microwave.

Nutrition

Serving: 1portion | Calories: 381kcal | Carbohydrates: 63g | Protein: 14.6g | Fat: 9.4g | Saturated Fat: 3.8g | Cholesterol: 15mg | Sodium: 683mg | Potassium: 1579mg | Fiber: 13.7g | Sugar: 8.1g | Calcium: 117mg | Iron: 6mg

The post Vegetarian Shepherd’s Pie appeared first on Easy Cheesy Vegetarian.

Sausages and potatoes are a match made in heaven, but I’ve never had them quite like this before. These hot dog baked potatoes combine two awesome things, to give an end result that’s even greater than the sum of its parts. It’s hearty and warming, and absolutely packed with flavour.

Vegetarian hot dogs

I have fond memories of eating hot dogs as a child (always on holiday, for some reason), so I was really excited when vegetarian hot dogs became available. They taste just like I remember them!

I usually use hot dog sausages in the ‘normal’ ways – either in a bread bun, or cut up in pasta. But this time I thought I’d do something a little different, and swap the bun for a crispy jacket potato.

The flavours are just like my favourite loaded hot dogs, but the potato bakes it heartier and more filling – more like a full evening meal than a sports game snack.

Bonfire night dinner idea

If you’re in the UK, you’ll know all about Bonfire Night (a.k.a. Fireworks Night, a.k.a. Guy Fawkes Night). Every year on 5th November, we Brits get together to celebrate a failed murder attempt from a few hundred years ago.

Yeah, I’m not really sure why either.

But it’s an excuse to light fireworks and bonfires, and to eat good food.

To me, Bonfire Night always means eating one of two things:

• hot dogs and burgers cooked on a BBQ at a bonfire display
• a baked potato and sausages cooked at home

These hot dog baked potatoes combine the two, for the ultimate Bonfire Night dinner.

How to make hot dog baked potatoes

This recipe is really more of an assembly job than an actual recipe, to be honest. There’s not a huge amount of explanation necessary, so here’s just a brief overview!

Step 1: Bake some potatoes

I’ve previously written a whole post about how to make a perfect baked potato, so I won’t rehash it all again here.

For these hot dog baked potatoes, you can cook your potatoes using either the microwave or the oven. The microwave method is significantly quicker, but you don’t end up with a nice crispy skin. Using the oven, on the other hand, takes much longer, but crisps everything up nicely.

My preferred method, detailed in the post I linked above, is to start them off in the microwave, then finish them in the oven. It’s the best of both worlds.

Step 2: Sauté some onions

In my opinion, no hot dog is complete without a good heap of sautéed onions.

If you have time to make proper caramelised onions (which can take up to an hour to do properly), go for it – but even just 10 minutes in a pan with some butter will make really tasty onions.

Step 3: Boil the hot dogs

Cook your vegetarian hot dogs according to the instructions on the packet. Mine had to be boiled for about 15 minutes.

Step 4: Assemble!

Cut your baked potato in half, and add the hot dog and fried onions. Then you can load it up with whatever other toppings you like on your hot dogs.

Hot dog topping ideas

Here are a few ideas for topping your hot dog baked potatoes:

• American-style yellow mustard
• ketchup
• pickles (pickled gherkins)
• crispy onion bits
• crispy bacon bits (usually vegetarian!)
• tomato salsa
• grated cheese

Do you have any other favourite hot dog toppings?

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Hot Dog Baked Potatoes

A tasty, hearty way to enjoy vegetarian hot dogs – hot dog baked potatoes! Loaded with all my favourite hot dog toppings.

Course Main meals

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 potatoes

Calories 422kcal

Author Becca Heyes

Ingredients

• 4 large potatoes
• 2 large onions, sliced
• 1 tbsp butter
• 1 tbsp oil
• 4 vegetarian hot dogs
• Your choice of additional hot dog toppings, e.g. ketchup, mustard, pickled gherkins, etc.

Instructions

• Bake the potatoes using your favourite method. I like to start them off in the microwave, then crisp them up in the oven, as detailed here.
• Meanwhile, add the sliced onions to a frying pan, along with the butter and oil. Cook over a medium-low heat for at least 10 minutes (longer is better), until softened. If you have more time, you can caramelise them fully by cooking over a very low heat for a long time (up to an hour or so).
• Cook the vegetarian hot dogs according to the instructions on the packet. Mine needed to be boiled for 15 minutes.
• When everything is ready, assemble the hot dog baked potatoes. Cut the potatoes in half, add some sautéed onions and a sausage, and finish with your favourite hot dog toppings.

Nutrition

Serving: 1portion | Calories: 422kcal | Carbohydrates: 66.7g | Protein: 14.8g | Fat: 11.3g | Saturated Fat: 3.1g | Cholesterol: 8mg | Sodium: 791mg | Potassium: 1664mg | Fiber: 10.9g | Sugar: 8.6g | Calcium: 52mg | Iron: 4mg

Looking for another fun way to liven up your hot dogs? Try pizza hot dogs!

The post Hot Dog Baked Potatoes appeared first on Easy Cheesy Vegetarian.

In my opinion, these roast potatoes are perfect. They’re soft and fluffy in the middle, and super crispy on the outside – the perfect contrast. Whatever you serve them with, these roasties will be the best thing on your plate.

Just look at all those crispy bits…

Now, I definitely don’t make roast potatoes this way every time. I usually use the quickest method possible – literally just cut up some unpeeled potatoes, and stick them in the oven.

They’re still great when they’re cooked the lazy way (it’s very hard to make a roast potato anything short of delicious), but they don’t even come close to these perfect ones. If you have time, I would 100% recommend using the method below, to give utterly perfect roast potatoes.

How to make perfect roast potatoes

Making good roast potatoes is really easy. There are a couple of steps, but none of it is remotely difficult.

Step 1: Wash and peel potatoes
Step 2: Boil potatoes until fluffy
Step 3: Roast potatoes in plenty of oil

That’s it! Very straightforward really. Even if you’re not a particularly experienced cook, you should be able to make a roast potato taste good.

What are the best potatoes for roasting?

Whichever variety of potato you use, you’re probably going to end up with a delicious roast potato.

However, some varieties of potato do make slightly better roast potatoes than others.

Ideally, you want to use a type of fluffy potato. This will not only make the middles of your roasties super light and soft, but it will also help them to fluff up around the edges – and these are the bits that get nice and crispy as they roast!

The best potatoes to use for roasting include:

• Maris Piper potatoes
• King Edward potatoes
• Yukon Gold potatoes
• Rooster potatoes

This time I used Maris Pipers. You can find out more about different varieties of potatoes here, including some information about what types of potatoes are best for different recipes.

Should I peel my potatoes before roasting?

In short – yes.

As I said, I often don’t bother peeling my potatoes. Potato skins actually contain a lot of nutrients, and it’s quicker not to peel them, which is always a plus for a lazy cook.

But – this isn’t a recipe for the most nutritious roast potatoes, or the laziest roast potatoes. It’s a recipe for the tastiest roast potatoes.

So for these, you’re going to need to peel.

Peeling allows the potatoes to fluff up around the edges as they boil, and these are the bits that form the super crispy exterior of the roast potatoes (and we all know that’s the best bit). So peel away!

Should I boil my potatoes before roasting?

Again, when I’m in a rush / feeling lazy, I usually don’t bother boiling.

But boiling the potatoes before putting them in the oven softens them up, giving fluffy edges, and melt-in-your-mouth centres – so it’s a must if you’re aiming to make the best roast potatoes.

Just boil your potatoes until they’re nearly soft. You don’t want them to end up as soft as they’d be if you were making mashed potato, for example, but just enough that they begin to break down around the edges.

How to get crispy roast potatoes

Here comes the fun bit.

Once you’ve drained your boiled potatoes, hold a lid tightly over the pan, and give the whole thing a really good shake.

As the boiled potatoes bash into each other, they fluff up even more around the edges, and create lots of little loose bits that will crisp up beautifully as they roast.

It’s a pretty good arm workout too.

Obviously you don’t want to go overboard here – don’t end up making mash accidentally! Just a few good hard shakes will be enough to rough up the edges of your potatoes.

How much oil should I use on my roast potatoes?

I’ll say again: this is not a recipe for healthy roast potatoes.

In other words: the more oil, the better.

Okay, perhaps you don’t want to use an entire bottle, but don’t be too stingy – you need every single piece of potato to be well coated in oil to give those nice crispy edges.

(I’m getting hungry just thinking about those nice crispy edges…)

Lay the potatoes out on a baking tray, making sure not to overcrowd them. If they’re all squeezed together, they won’t crisp up properly.

How to season roast potatoes

At this point, you’ll need to add some seasoning to your potatoes.

Potatoes love salt – they soak it right up, and it really brings them to life. So add a really generous pinch of salt, and of course, some black pepper too.

I tend to leave it there, but you could also add some garlic powder, dried herbs, or ground spices (smoked paprika is my favourite!).

Then, put the tray in the oven for around 45 minutes or so, until the potatoes are crisped up to your liking.

You can always add an extra pinch of salt while the potatoes are still hot, if needed.

How to serve roast potatoes

As much as I’d love to eat a whole plateful of roast potatoes on their own and call it a day, they really work best as a side dish, as part of a roast dinner. They’re also an absolute must every Christmas!

Here are a few ideas for vegetarian meals that all work well alongside some roasties:

• spinach and ricotta lentil slice
• veggie en croute
• creamy lentil and aubergine stack
• cheesy bean roast
• carrot and white bean veggie cutlets
• mushroom stroganoff pie
• vegetable toad in the hole
• vegetarian haggis and mushroom wellington
• honey and mustard sticky sausages

What do you like to serve alongside your roast potatoes?

What to do with leftover roast potatoes

‘Leftover roast potatoes’ isn’t a phrase that’s ever uttered in my house. I don’t think I’ve ever seen a leftover roast potato…

But if you do end up cooking more than you can eat, there are plenty of things you can do with them.

If you’d like to eat them in the same way again, they’re best reheated in the oven (microwaving can make them soggy!). Obviously they’ll end up even crispier second time round, so don’t turn the oven up too hot, and keep an eye on them to make sure they don’t burn.

Alternatively, you can use your leftover roast potatoes in a new way entirely. Here are a few ideas:

• use them instead of chips, topped with homemade veggie chilli, to make vegetarian chilli cheese fries
• throw them into a vegetarian curry to make it extra nourishing
• add them to a vegetable stew
• scatter them (cold or warm) through a hearty salad, like this creamy green bean potato salad
• cover with sauce and grated cheese, and pop in the oven to make a super easy potato bake
• give them a new identity as Bombay potatoes
• chop them up into breakfast burritos
• blend them into a warming vegetarian soup, to thicken it up
• slice them up to create a crispy topping for a vegetarian hotpot

Thinking of all these brilliant ideas for ways to use leftover roast potatoes is actually inspiring me so much that I think next time I’ll try to resist eating the whole tray in one go. It’s just so hard when they’re such perfect roast potatoes!

More Potato Recipes

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How to make perfect roast potatoes

This recipe makes utterly perfect roast potatoes! These roast potatoes, with fluffy middles and super crispy edges, are definitely the star of every plate.

Course Side Dish

Cuisine British

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 294kcal

Author Becca Heyes

Ingredients

• 1 kg (~ 2 lb 3 oz) potatoes (see blog post for best varieties)
• 4 tbsp unflavoured cooking oil (e.g. vegetable oil or sunflower oil)
• 1 tsp salt
• 1 tsp black pepper

Instructions

• Peel the potatoes, and cut them into chunks (depending on your preferred size).
• Place the potatoes in a large pan of water, and boil until they are just soft, but still holding their shape. Drain the potatoes, and return them to the pan.
• Holding the lid on tightly, firmly shake the pan several times to fluff up the potatoes. They should start to break down just slightly round the edges.
• Transfer the potatoes to a baking tray, and toss in a generous amount of oil. Spread them out into a single layer – use two trays if needed. Season generously with salt and black pepper.
• Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning the potatoes halfway through cooking time, until crisped up to your liking. The exact cooking time will depend on how big you cut your potatoes.

Nutrition

Serving: 1portion | Calories: 294kcal | Carbohydrates: 39.6g | Protein: 4.3g | Fat: 13.9g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 597mg | Potassium: 1024mg | Fiber: 6.1g | Sugar: 2.9g | Calcium: 25mg | Iron: 1mg

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