Even though this dish is entirely meat-free, this slow cooker hot pot recipe still delivers that rich, comforting, slow-cooked flavour we all know and love. The Worcestershire sauce adds a subtle yet flavourful kick, which enhances the depth of the dish. If you’re vegetarian or vegan, don’t worry -Henderson’s Relish makes for an excellent alternative, offering the same bold flavour. so either way, you’ll want to serve this meal with a generous side of crusty bread, perfect for soaking up every last drop of that delicious sauce. Trust me, you won’t want any of those tasty flavours to go to waste!
This hearty and wholesome meal is ideal for a cozy night in or a satisfying family dinner. Packed with nourishing vegetables and comforting spices, it offers a rich and satisfying taste without the need for meat. Allowing yourself some meat-free meals is a great way to promote gut health and add variety to your weekly meals, helping you avoid falling into a routine with the same old dishes. Plus, this hot pot provides an excellent opportunity to experiment with new flavours and ingredients while still enjoying a nourishing, well-balanced meal.
The magic of slow cooking is that it gives the ingredients ample time to meld together, creating a beautifully layered depth of flavour. Each bite is bursting with comforting, earthy goodness, making this dish the perfect choice for cool winter evenings. As the weather turns colder, there’s nothing better than a steaming bowl of slow-cooked hot pot to warm you from the inside out. It’s an easy, nutritious, and incredibly satisfying meal.
So you can find this Veggie Lancashire Hot Pot recipe on page 80 of The Ultimate Slow Cooker Cookbook.
PREP 5 minutes
COOK 4 hours on low
SERVES 4 people
KIT you will need a slow cooker.
Ingredients for slow cooker hot pot
5 or 6 white potatoes, peeled
3 carrots, finely chopped
1 onion, peeled and finely chopped
500ml of vegetable stock
3 cloves of garlic, crushed
150g of chestnut mushrooms, sliced
60g of tomato purée
2 tablespoon of Worcestershire sauce (or Henderson’s Relish)
1/2 a 400g tins of lentils, plus 1/2 a tin of the liquid
1 teaspoon of onion granules
A teaspoon of garlic granules
1 teaspoon of dried oregano
A few sprigs of thyme, leaves picked
Sea salt and freshly ground black pepper
Method
There’s nothing more comforting than a hearty hot pot simmered slowly until every flavour is rich and perfectly blended. This slow cooker vegetable and lentil hot pot is ideal for cosy evenings or meal prepping for the week ahead – and it’s wonderfully simple to make.
So begin by thinly slicing your potatoes – using a mandolin or food processor will give you beautifully even slices. Then place the slices into a large bowl of cold water to soak. This helps remove excess starch, which allows the potatoes to crisp up nicely later.
Next, add the chopped carrot and onion to your slow cooker, followed by the vegetable stock. Stir in the garlic, sliced mushrooms, a tablespoon of tomato purée, a dash of Worcestershire sauce, rinsed red lentils along with their soaking water, and a generous pinch of dried spices – paprika, thyme, and a little cumin work beautifully. Add fresh thyme sprigs if you have them, and season generously with salt and pepper.
Then cover and cook on the low setting for 3 hours, allowing the flavours to develop and the lentils to soften.
Once the base is ready, drain your potato slices and pat them dry using a clean tea towel or kitchen paper. Then carefully arrange them over the lentil filling in overlapping layers, creating a rustic topping.
Place a clean tea towel over the slow cooker before putting the lid on – this helps absorb steam and keeps the potatoes from going soggy. Cook on low for a further 2 to 3 hours, depending on the thickness of the potato slices.
Serve your hot pot with steamed greens for freshness and a hunk of crusty bread to soak up the rich, savoury broth. It’s a true slow-cooked masterpiece made from simple, wholesome ingredients.
Tips for Slow Cooker Hot Pot
1. Use hearty vegetables
Root vegetables like carrots, parsnips, swede, and potatoes hold up beautifully in the slow cooker. Add mushrooms for an earthy flavour and texture that mimics meatiness.
2. Add protein with lentils or beans
For a satisfying and balanced meal, include green lentils, butter beans, or chickpeas. They soak up the rich broth and provide a protein boost.
3. Build flavour from the start
Sauté onions, garlic, celery, and leeks before adding to the slow cooker to bring out their natural sweetness. This step is optional but highly recommended.
4. Use a rich vegetable stock
Choose a full-bodied veg stock or bouillon. Add extras like soy sauce, a splash of balsamic vinegar, or Marmite for an umami kick.
5. Season generously
Don’t forget fresh or dried herbs like thyme, rosemary, bay leaves, or mixed herbs. A little smoked paprika or ground cumin also adds depth.
6. Layer it well
Start with the heartier vegetables on the bottom, then lentils or beans, and finish with a layer of thinly sliced potatoes on top. This helps the potatoes cook through and soak up the flavour.
7. Butter or oil the top
Brush the potato topping with melted butter or oil for a golden finish. To crisp it up, transfer to an oven-safe dish and grill for a few minutes before serving.
8. Serve with sides
Pair with steamed greens, pickled red cabbage, or a chunk of crusty bread to mop up all the rich, veggie gravy.
Similar recipes
If you love this slow cooker hot pot, you will like my slow cooker potato curry recipe.
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