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5 from 1 vote
Veggie Bolognese Hotpot
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

A Slimming World and Family friendly feast that's vegetarian too - something to warm everyone up on a dark night!

Course: Main Course
Servings: 4
Author: Katie Bryson
  • 3 large baking potatoes
  • fry light
  • 2 red onions finely chopped
  • 2 cloves garlic crushed
  • 1 pepper chopped
  • 1 large carrot grated
  • 100 g mushrooms sliced
  • 1 400g tin chopped tomatoes
  • 1 400g cube of passata
  • 450g soya mince
  • 60 g mature cheddar finely grated
  • 1 tsp dried oregano
  1. Peel the potatoes, cut in half and bring to the boil in a large pan of salted water for around 20 minutes until tender. Drain and set aside to cool.

  2. Meanwhile spray a large pan with fry light over a medium heat, soften the onions with a pinch of salt for five minutes or so and then add the garlic and cook for another minute.

  3. Stir in the chopped pepper, grated carrot and sliced mushrooms, giving it all a good stir before adding the chopped tomatoes and passata and stirring again.

  4. Add the soya mince, bring the heat up so it's all bubbling then turn down to a simmer with the lid on for 20 minutes. 

  5. Slice the cooked potatoes at about pound coin thickness.

  6. Spoon the veggie bolognese into the bottom of an ovenproof dish, then arrange the potato slices on top. Spray liberally with frylight, season with salt and pepper, then finally scatter with the grated cheese and dried oregano.

  7. Spark up the grill and place it underneath until the cheese is golden and melted. Serve immediately with steamed veggies on the side.

Recipe Notes

Slimming World: there are 3 Syns per portion from the cheese

Get ahead: Make the dish up to stage 6 in advance, store in the fridge and then bake in the oven for 30-40 mins at 200C/180C fan/gas 6 until heated through and the top is golden and bubbling.