Sauté onion, carrot & celery in olive oil until soft.
Add mushrooms & cook down, then stir in garlic, tomato paste, balsamic, bay, sugar, chilli & herbs.
Pour in red wine, let it reduce, then add lentils, tomatoes & stock. Simmer for 20 mins.
Boil potatoes until tender. Blend basil, butter, oat cream, milk & nooch until smooth. Mash the potatoes & mix in the basil butter.
Add bolognese to a baking dish, top with mash & drag a fork over for texture.
Drizzle with olive oil & bake at 180C for 25-30 mins until golden. Finish with fresh basil.
