Even though this dish is meat free, this slow cooker hot pot recipe still has that delicious slow-cooked flavour we all know and love. The Worcestershire sauce just gives it that little added kick. But if you’re vegetarian or vegan, Henderson’s Relish is a perfect alternative. You will definitely want some crusty bread to soak up all the flavours on your plate, too. I guarantee you won’t want to let any go to waste.
This hearty and wholesome meal is perfect for a cosy night in or a family dinner. Offering a rich and satisfying taste without any meat. Allowing your body some meat free meals is a great way to help your gut to stay balanced and to encourage you to try a mix of different recipes. So you avoid getting stuck in a rut with the same meals time and time again.
The slow cooking process allows the ingredients to meld together beautifully. Creating a depth of flavour that is both comforting and nourishing. So this dish is perfect for those cool winter evenings where you need warming through.
Photo by Danielle Wood.
Ingredients
5-6 white potatoes, peeled
3 carrots, finely chopped
1 onion, finely chopped
500ml 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
Thinly slice your potatoes (you could use a food processor or a mandoline) 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. Then cook on low for 3 hours.
Drain the potatoes and pat dry with a clean tea towel or kitchen paper. Then arrange 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 to 3 hours, depending on how thick the potatoes are.
Serve this slow cooker hot pot dish with your favourite greens and some crusty bread and enjoy. Serving this dish with a side of steamed greens, will provide a crisp contrast to the rich, creamy texture of the hot pot. The crusty bread is essential for soaking up the deeply flavoured broth, ensuring that no drop of this delectable meal goes to waste. Each bite of this slow cooked hot pot is a testament to the magic of slow cooking, where simple ingredients transform into a meal that is much more than the sum of its parts.
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