Slow Cooked Veggie Lamb Hot Pot Recipe

My love affair with my slow cooker is continuing.  The latest offering that I have made is vegetarian Lamb Hot Pot.  I am not an exact, scientific cook.  I am more of a 'throw in what you have' and improvise type cook, but this is the basis of what I did and it seemed to work well.  It is really delicious, even though I say so myself!

Vegetarian Lamb Hot Pot 

Ingredients

4 parsnips

2 red onions

2 cloves garlic

4 potatoes

6 carrots

1 butternut squash

1/2 pint veggie stock

1 can butter beans

1 can canellini beans

2 teaspoons rosemary

ground black pepper

1 bag Quorn lamb strips

Method

Chop up the veg and throw it all in the slow cooker with everything apart from the Quorn lamb strips.

Cook for about 6 hours then add the lamb strips.

(At this point you can also top with a bag of Aunt Bessie's frozen dumplings).

Cook for a further hour.

Tip: If it is too wet add a few teaspoons of gravy granules to thicken up the stock.

You can finish it off in the oven for the last 15mins at GM6 if you like a crisper dumpling/cobbler (like I do).

Foodie Friday - Stew with Dumplings

One thing that I love about winter is making stews.  Good old vegetable stews with a dumpling or cobbler topping are just the perfect comfort food on these freezing cold December evenings.  I've been using my slow cooker which has made my life so much easier!  I bung in swede, carrot, onion, leek, sweet potato, potato and parsnip along with veggie stock, rosemary and ground pepper.  About half an hour before the end of the cooking time, I throw in some Quorn pieces.  Then I finish it off for 20 minutes in the oven with dumplings or cobbler. Yum!!