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School Hot Pot

One of our suppliers, Meatless Farm, has recently partnered with 12-year-old Omari McQueen, the UK’s youngest award-winning plant-based chef, to launch a ‘For Kids By Kids’ campaign. Aimed at the education catering sector, the campaign highlights how simple and delicious it can be to include more plant-based food on to school menus.



Serves 6 to 8

  • 2 white onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 sticks of celery, peeled and finely chopped
  • 3 cloves of garlic, finely chopped
  • 100g mushrooms, finely chopped
  • A few sprigs of thyme, finely chopped
  • 1 knob of vegan butter
  • 1 tbsp tomato puree
  • 1kg Meatless Farm Frozen Mince
  • 1 litre of veg stock
  • 1 tbsp plain flour
  • 1 tbsp gravy granules (vegan/vegetarian)
  • Splash of soy sauce
  • Pinch of sea salt
  • Black pepper to taste
  • 4 large potatoes, finely sliced to roughly 2mm thickness
  • Olive oil


  1. Preheat your oven to 180C.
  2. In a non-stick pan, heat a little oil and the vegan butter, add the onion, carrot, celery, and season with a pinch of salt. Cook for 5 mins over a medium heat.
  3. Add the mushrooms, thyme and garlic and cook for a further 4 – 5 mins until everything is nice and soft.
  4. Add the tomato puree, stir well and cook for 2 mins.
  5. Tip in the mince, cook for 2 mins then stir in the flour, cook for 2 mins.
  6. Gradually ladle in the veg stock, a bit at a time, stirring well until combined. Cook for 3 mins, then add the gravy granules.  Stir well and cook for a few mins. Add a little more stock if necessary.
  7. Season well with black pepper and add a splash of soy sauce. This will add a lovely dark colour and will improve the flavour massively.
  8. Tip the hot pot mix into a deep baking dish and set aside.
  9. Take the sliced potatoes and toss with a little olive oil, a good grinding of black pepper and a pinch of salt (if using).
  10. Lay the potatoes on top of the mince mixture. Sprinkle the top with some chopped thyme, place in the oven for 30 – 40 mins until the potatoes are cooked and crispy.
  11. Serve with some vibrant steamed greens.

13 Limberline Road,
Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2024