Prep
5m
Cook
4h
Total
4h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Thinly slice your potatoes (you could use a food processor or a mandolin) and leave to soak in a large bowl of water.
Step 2
Put the carrot and onion into your slow cooker, then pour in the stock.
Step 3
Add the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils and their water, dried spices and fresh thyme, then season.
Step 4
Then cook on low for 3 hours.
Step 5
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.
Step 6
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.
Step 7
Then serve this slow cooker hot pot dish with your favourite greens and some crusty bread and enjoy.
For
4
M
I
5 or 6
White potatoes, peeled
3
Carrots, finely chopped
1
Onion, peeled and finely chopped
500
ml
Vegetable stock
3
cloves
Garlic, crushed
150
g
Chestnut mushrooms, sliced
60
g
Tomato purée
2
tbsp
Worcestershire sauce (or Henderson’s Relish)
1/2
400g tins
Lentils, plus 1/2 a tin of the liquid
1
tspn
Onion granules
1
tspn
Garlic granules
1
tspn
Dried oregano
1
sprigs
Thyme, leaves picked
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
+ Add all to shopping list
Per Serving
Calories
230kcal
Fat
1g
Carbs
52g
Protein
6g
Cancel
Prep
5m
Cook
4h
Total
4h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Thinly slice your potatoes (you could use a food processor or a mandolin) and leave to soak in a large bowl of water.
Step 2
Put the carrot and onion into your slow cooker, then pour in the stock.
Step 3
Add the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils and their water, dried spices and fresh thyme, then season.
Step 4
Then cook on low for 3 hours.
Step 5
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.
Step 6
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.
Step 7
Then serve this slow cooker hot pot dish with your favourite greens and some crusty bread and enjoy.
For
4
M
I
5 or 6
White potatoes, peeled
3
Carrots, finely chopped
1
Onion, peeled and finely chopped
500
ml
Vegetable stock
3
cloves
Garlic, crushed
150
g
Chestnut mushrooms, sliced
60
g
Tomato purée
2
tbsp
Worcestershire sauce (or Henderson’s Relish)
1/2
400g tins
Lentils, plus 1/2 a tin of the liquid
1
tspn
Onion granules
1
tspn
Garlic granules
1
tspn
Dried oregano
1
sprigs
Thyme, leaves picked
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
+ Add all to shopping list
Per Serving
Calories
230kcal
Fat
1g
Carbs
52g
Protein
6g
Cancel
