Cooked - Slow Cooker Veggie Lancashire Hot Pot

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Veggie Lancashire Hot Pot

4.0

5-6 white potatoes, peeled

3 carrots, finely chopped

1 onion, finely chopped

500ml vegetable stock

3 cloves of garlic, crushed

150g chestnut mushrooms, sliced

60g tomato purée

2 tbsp Worcestershire sauce (or Henderson's Relish)

1½ x 400g tins lentils, plus ½ a tin of the liquid

1 tsp onion granules

1 tsp garlic granules

1 tsp dried oregano

A few sprigs of thyme, leaves picked

Sea salt and freshly ground black pepper

Steamed spring greens

Crusty bread

Thinly slice your potatoes and leave to soak in a large bowl of water.
Put the carrot and onion into your slow cooker, then pour in the stock.
Add the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils and their water, dried spices and fresh thyme, then season.
Cook on low for 3 hours.
Drain the potatoes and pat dry with a clean tea towel or kitchen paper.
Arrange the potatoes on top of the filling in the slow cooker.
Pop a tea towel over the cooker, close the lid and cook for a further 2–3 hours, depending on how thick the potatoes are.
Serve with your favourite greens and some crusty bread and enjoy.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Casserole

Cuisine🇬🇧British

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 91 weeks ago

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