Portobello Pot Roast

In a slow cooker add potatoes, mushrooms, carrots, onions, garlic, thyme, vegetable stock, wine, tomato paste and HP sauce together in the bowl and gently mix.  Cook on a low heat for around 6-8 hours, until the potatoes and carrots are tender. Mix cornflour with water, add to stew and cook until sauce thickens and check seasoning. Cook pasta in boiling water until al dente. Serve in stew and pasta in a bowl with a sprinkling of chopped parsley