Makes 8


  • 1 onion, thinly sliced

  • 1 garlic clove, peeled and crushed

  • 2 tbsp of tomato paste

  • 700ml of vegetable stock

  • 400g tin chopped tomatoes 

  • 80g of pearl barley

  • 1 celeriac, thickly chopped

  • 4 carrots, thickly chopped

  • 1 swede, thickly chopped 

  • 4 celery sticks, thickly chopped

  • 1 tbsp of thyme leaves

  • 40ml of olive oil

  • 2 baking potatoes

  • 2 sweet potatoes

  • 2 tbsp sunflower oil 

  • 1 pinch of salt

  • 1 pinch of pepper


1. For the hotpot filling, place a heavy-based pan over a medium heat and add oil. Once the oil is hot, add the onions and cook for 5 minutes

2. Add the garlic and cook for a further 2 minutes. Then, stir in the tomato paste and cook until it starts to stick to the base of the pan slightly

3. Stir in the stock and tomatoes along with the pearl barley, celeriac, swede, carrots, celery and thyme

4. Simmer for 25-30 minutes until the vegetables are tender and just cooked through

5. Preheat the oven to 180˚C/gas mark 4

6. Use a slotted spoon to evenly divide the vegetables and barley into 4 individual pie dishes

7. Using a ladle, spoon in enough liquid from the pan to cover the vegetables and barley in each dish. If there is not enough liquid left in the pan, top up with stock or water. Set aside to cool

8. Using a mandolin or sharp knife, slice the regular and sweet potatoes very thinly

9. Toss in a bowl with the oil, salt and pepper. Lay the sweet potato and potato slices on top of each pie dish in a fanned circle, alternating between the 2 varieties

10. Place all 4 pie dishes on a baking tray and cook in the oven for 45 minutes to 1 hour until golden on top