Chestnut Hot-Pot


You can use dried chestnuts, but they will need to be soaked in stock or water, overnight.

  • 675g potatoes
  • 3 medium onions
  • 225g brown lentils
  • 225g chestnuts
  • Salt and pepper
  • 1 ds tsp yeast extract
  • 430ml warm water
  • 50g margarine
  1. Peel and slice the potatoes and onions, thinly.
  2. Put layers of potatoes, onions, lentils and chestnuts into a greased pie dish ending with a layer of potatoes. Season well between each layer.
  3. Dissolve the yeast extract in the warm water and pour over. Dot with margarine and cover.
  4. Bake at 190ºC/375ºF/Gas 4 for an hour or until the potatoes are tender.
  5. Turn up the oven to 200ºC/400ºF/Gas 6, remove the lid from the casserole and return to the oven for 10-15minutes until the potatoes are crispy and golden brown.
  6. Serve with a lightly cooked green vegetable of your choice.