Sort ingredients
tats
QR Code
Listen
Pdf
Peel the onion, carrots and garlic. Blitz coarsely along with the celery in a food processor. Remove and repeat with the mushrooms. If no food processor, finely chop with a knife.
Heat 2 tbsp oil in a large saucepan over medium heat and add the blitzed onion, carrot, garlic and celery. Add a pinch of salt and thyme, cook for 10 mins until softened. Add tomato purée and cook for 2 mins, then add mushrooms and cook for 5 mins.
Drain the lentils and add to the pan with tinned tomatoes, miso, stock and Henderson's relish. Taste and adjust seasoning, then simmer for 30-40 mins until reduced.
Finely slice the potatoes and grate the cheese.
Add potatoes to a pot of boiling water and cook for 2-3 mins until just cooked. Drain and leave to steam dry.
Add the ragu to a large baking dish. Top with cheese, then layer the potato slices slightly overlapping. Dot with butter, season with salt and pepper, scatter over more thyme if desired.
Bake in the oven for 30-40 minutes until potatoes are golden brown and soft.