Cowboy hotpot

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Serves: 2

By BlackYellowRed

(1 Vote) 2


  • 1 onion, sliced

  • 1 tbsp tomato puree

  • 1-2 red pepper, sliced

  • 1 tin sweetcorn, undrained

  • 2 handfuls cheese, cubed

  • 2-3 potatoes, thinly sliced

  • 1 tin baked beans

  • 2 carrot, chopped

  • 2 tbsp butter, melted

  • 1 handful Greek yoghurt, chopped

  • 3 tbsp BBQ sauce


  1. Fry the onion. Add red pepper, green beans and carrots
  2. When those are softened, add baked beans, sweetcorn with liquid, tomato paste and season with salt and pepper. Bring to the boil, then simmer for 5 minutes.
  3. Transfer the vegetables to an oven-proof casserole dish, and scatter the cubed cheese on top.
  4. Cover with the sliced potatoes, brush with melted butter and bake until potatoes are cooked and golden brown on top.

Handy Hint

I parboil the potato slices in my steamer and I use a wok for the vegetables. We particularly like this recipe because it doesn't involve any quorn or tofu and it freezes really well.

Additional Information

  • Vegetarian

  • Main Course

  • Autumn

  • Winter

  • Low fat

  • Potato

  • Make Ahead

  • cheese

  • pepper

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Your comments

  • Zhaghzhagh 11/08/12 16:49

    This has become one of my regular recipes - thank you.

  • BlackYellowRed 21/01/10 18:02

    I posted this recipe in a previous life on MN, when I was Lilacbump. It is from a book called "The Complete Encyclopedia of Vegetables & Vegetarian Cooking" by Roz Denny & Christine Ingram.