Coat slow-cooker bowl with
nonstick cooking spray. Toss
lamb with flour and place in
bottom of slow cooker. Add
potatoes, turnips, onion,
carrots and celery, in that order.
Combine broth, wine, tomato
paste, 1/2 tsp of the salt, 1/4 tsp of
the pepper and the thyme. Pour
over contents of slow cooker.
Cover and cook on HIGH for 6
hours or LOW for 8 hours. Stir in
peas and remaining 1/2 tsp salt
and 1/4 tsp pepper during last 15
minutes of cooking time. Serve
with warm biscuits, if desired.