Beef Hot Pot

Ingredients

• Rosemary
• Peas
• Carrots diced
• Potatoes Sliced thinly
• 25g Butter
• Salt and Pepper
• Chopped Parsley to serve

A ‘dump bag’ is where you prepare all – or most – of the ingredients for a slow cooker meal by putting them into a bag and then freeze until you want to cook it.  When you are ready to cook, simply defrost thoroughly, ‘dump’ in the slow cooker and cook! 

This recipe makes a great ‘dump bag’ meal.

Directions

‘Dump Bag make ahead prep’ (can be frozen, before using, defrost thoroughly):

• Peel and dice your garlic, onion, and carrots pop in your bag
• Add your mince and peas
• Add stock cubes, flour, Worcestershire sauce, and rosemary to the bag
• Slice potatoes and put into a separate bag.

When ready to use:

• Empty your bag of meat and veg into a preheated slow cooker, stir every ten minutes for half an hour, then add water to taste (depending on how saucy you like it – I would suggest enough to be level with ingredients).
• Cook on high for an hour and half, then stir, adding more water if needed.
• Being careful not to burn yourself place the potatoes onto the meat in such a way they overlap and there isn’t any meat showing through, press them down into the stock, but making sure you can still see the potatoes on the top.
• Cook for a further 4 hours. Check that the potatoes have softened before serving.