Vegetables and Cheese Hot-Pot Recipe

If you like to have a hot and spicy vegetables soup for the dinner, here is a recipe for you. 

Ingredients

potatoes – 500g, peeled and chopped
carrots – 400g, chopped
leeks – 400g, trimmed and chopped
celeriac – 500g, peeled and chopped
can tomatoes – 450g, chopped
can kidney beans – 450g, drained and rinsed
onion – 1, chopped
garlic – 3 cloves, crushed
brown-cap mushrooms – 250g, halved
tomato puree – 2 tbsp
vegetable stock – 700ml
fresh thyme – 3 tbsp, chopped
plain flour – 5 tsp
mild chili powder – 2 tsp
ground black pepper and salt
oil – 3 tbsp

For the topping
milk – 80ml
self-raising flour – 250g
butter – 8 tbsp
Cheddar cheese – 120g, grated
fresh chives – 3 tbsp, snipped

Method

1. Preheat the oven to 180 Celsius. Heat the oil in a casserole, fry the onion and garlic until it beginning to brown. Stir in the chili powder and cook for a while.
2. Then, add the potatoes, carrots, mushrooms, celeriac and leeks. Cook for few minutes, then stir in the flour and cook for 1 minutes more.
3. Stir in the stock with the tomato puree, thyme, tomatoes and plenty of pepper and salt. Bring to the boil, stirring, cover and cook in the oven for 30 minutes.
4. Now, prepared the topping. Rub the butter into the flour, stir in half of the cheese with the chives and plenty of pepper and salt. Add just enough milk to make a smooth dough.
5. Roll out the dough into a 1 inch round, cut into 12-14 triangles and brush them with milk.
6. Remove the casserole from oven, add the beans and stir mix well. Place the cheese triangles on top of the vegetables and return it back to the oven, uncovered, for 25 minutes. Serve hot. Serves 6-7.