Cooking Instructions

Follow these steps for perfect results

Ingredients

0/18 checked
4
servings
4 tsp

canola oil butter flavored

1 unit

onion

minced

1 unit

garlic

slivered

2 stk

celery

sliced

1 unit

carrot

julienned

2 cup

butter beans

frozen

1 unit

marrow squash

1 tbsp

potato starch

mixed

1 cup

low sodium vegetable broth

2 tbsp

fat-free cilantro-lime-pepper pesto

1 unit

bay leaf

3 sprg

fresh thyme

1 pinch

freshly grnd black pepper

1 lb

baking potatoes

peeled

1 tbsp

mustard seed

pan roasted

1 tbsp

mustard

1 tsp

ginger root

grated

1 cup

water

Step 1
~5 min

Rinse the frozen butter beans to thaw slightly.

Step 2
~5 min

In a stove-to-oven casserole dish, heat canola oil butter flavored and cook minced onion and slivered garlic until soft.

Step 3
~5 min

Add the celery and julienned carrot, and cook for 10 minutes over medium-low heat.

Step 4
~5 min

Increase the heat and add the vegetable broth mix (potato starch, vegetable broth, pesto). Cook, stirring, to thicken the sauce, adding more broth or water as needed to reach desired consistency.

Step 5
~5 min

Reduce heat to medium-low and season with bay leaf, thyme, and freshly ground black pepper.

Step 6
~5 min

Add in the diced marrow squash or zucchini and cook for about 5 minutes.

Step 7
~5 min

Bring a soup pot of water to a boil.

Step 8
~5 min

Peel the baking potatoes and slice thinly (2mm).

Step 9
~5 min

Transfer the potato slices to the boiling water and bring back to a boil, then reduce heat to simmer and cook for about 3 minutes, until slightly softened but not fully cooked.

Step 10
~5 min

Preheat the oven to 375°F (190°C).

Step 11
~5 min

Using a strainer, drain the potatoes (leaving some moisture) and transfer the slices to the casserole to create a 'crust' layer on top of the vegetable mixture.

Step 12
~5 min

Mix the mustard seed, mustard, and grated ginger and thin with water. Use a pastry brush to paint the tops of the potatoes with this mixture.

Step 13
~5 min

Cover the casserole dish with foil and bake for 15 minutes.

Step 14
~5 min

Remove the cover and add 1/4 cup of water if the casserole has become too dry.

Step 15
~5 min

Bake uncovered for another 10-15 minutes, or until the potato crust is golden brown.

Step 16
~5 min

Serve hot with rolls or bread.

Pro Tips & Suggestions

Expert advice for the best results

Add a pinch of red pepper flakes for a touch of spice.

Roast the potatoes instead of boiling for a crispier crust.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 mins

Batch Cooking
Friendly
Make Ahead

The hotpot can be assembled ahead of time and baked just before serving.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with crusty bread or rolls.

Pair with a side salad.

Perfect Pairings

Food Pairings

Green Salad with Vinaigrette
Crusty Bread

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

England

Cultural Significance

Comfort food, traditionally made with root vegetables and legumes.

Style

Occasions & Celebrations

Festive Uses

Autumn harvest festivals
Winter holiday meals

Occasion Tags

weeknight dinner
family meal
casual gathering

Popularity Score

65/100

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