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Slow Cooker Veggie Lancashire Hot Pot

by Clare Andrews from The Ultimate Slow Cooker Cookbook

A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.

From the book


Even though this is meat free, it 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.

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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
To serve:
steamed spring greens
crusty bread

Essential kit

You will need: a slow cooker.


Cook: 5-6 hours on low.

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. Cook on low for 3 hours.

Drain the potatoes and pat dry with a clean tea towel or kitchen paper. 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 2–3 hours, depending on how thick the potatoes are.

Serve with your favourite greens and some crusty bread and enjoy.


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