Pea and Potato Hot Pot

This Pea and Potato Hot Pot is a great recipe to make when you have a bare fridge and limited time.  I tend to serve it up at least once a month and there are never any complaints when it lands on the table.  You can prepare it in next to no time and leave it to slowly simmer on the stove until the potatoes soften.

Serve it as a complete meal with some warm crusty bread on the side.  If there are leftovers it can be used as a filling to create these Veggie Parcels.  Don’t you love clever food that can be reincarnated into a whole new meal.

Pea and Potato Hot Pot

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Helen


  • 2 large Onions finely chopped
  • 3 tablespoons Olive Oil for cooking
  • 1 tablespoon Sweet Paprika
  • 2 cups Carrots finely chopped
  • 1 kg Potatoes diced into small cubes
  • 4 cups Liquid Stock
  • 1/2 cup Tomato Passata
  • 2 tablespoon Smokey BBQ sauce
  • 500 grams Peas
  • 2 teaspoons Salt
  • 1/2 teaspoon Pepper
  • Cracked pepper and chopped parsley as garnish


  1. Coat bottom of large saucepan with olive oil. 

  2. Finely chop onion and add to saucepan, saute until glassy.

  3. Add sweet paprika and saute for a further minute.

  4. Add potatoes and carrots, mixing until coated with paprika.  Pour in stock, Passata and BBQ sauce.  Bring to the boil and reduce heat to slow simmer.  Cover saucepan.

  5. Once potatoes are tender, add peas and simmer for a further 5 minutes.  Season with salt and pepper.  To thicken sauce slightly, mash mixture with potato masher six or seven times.

  6. Take off heat, garnish with cracked pepper and parsley.  Serve with warm crusty bread.

Leave a Reply

19 + eight =