- 600g unpeeled baking potatoes, scrubbed and thinly sliced
- 25g butter or 1½ tbsp olive oil
- 1 tsp sun-dried tomato paste
- 420g can baked beans
- 125g frozen peas
- 125g frozen green beans
- 200g can sweetcorn, drained
- 2 tbsp barbecue sauce
- 100g smoked cheese, roughly chopped
Prep:10min › Cook:30min › Ready in:40min
- Par-boil the potatoes: Preheat the oven to 200°C (180°C fan oven), gas 6. Put the potatoes into a pan of lightly salted boiling water. Bring back to the boil, then half-cover with a lid and simmer for 4 minutes (the potatoes should be just tender, but not breaking up). Drain the potatoes thoroughly, reserving 4 tbsp of the cooking water. Tip the potatoes into a bowl, add the butter or oil and toss them using two wooden spoons, to lightly coat all over. Set aside.
- Prepare the vegetables: Blend the sun-dried tomato paste with the reserved hot water in the pan. Tip in the baked beans, peas, green beans, sweetcorn and barbecue sauce. Heat gently, stirring to mix everything together, until the mixture is barely warm and the peas and green beans have thawed. Tip into a shallow casserole dish, spreading out into an even layer. Scatter over the cubes of smoked cheese.
- Add the potato topping: Arrange the potato slices over the top, overlapping them slightly so that they completely cover the bean and cheese mixture. Bake for 30 minutes or until the potatoes are tender and the top is golden brown.
*Any combination of prepared frozen, blanched fresh, or leftover cooked vegetables can be used for this hotpot. *To add extra protein, use frozen soya beans instead of the peas or green beans. *For potatoes, use peeled sweet potatoes, blanching them for just 3 minutes and adding 1 tsp lemon juice to the cooking water to prevent them from discolouring.
Wow! I did not expect this to be as tasty as it was! I thought it was "kids food" but my husband I and I both loved it and it will be a regular at our house. I used regular tomato paste and didn't have BBQ sauce so I used ketchup and added cumin, cayenne, garlic, and pepper to get the taste. - 23 Nov 2011
Very tasty and easy to make. Kids loved it! - 28 Mar 2011