- 2 tbsp olive oil
- 1 onion
- 1 stalk celery
- 1 carrot
- 2 tsp ground cumin
- 2 tsp ground coriander
- large pan or casserole pan
Chop the onion, celery, and carrot and fry in the olive oil with the ground cumin and coriander for 15 minutes until nice and soft.
- 2 tins green lentils
- 500 ml vegetable stock
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp instant coffee powder
- 1 tsp marmite
- 2 tbsp Worcestershire sauce
- 1 pinch salt
- 1 pinch pepper
- 1 tsp sugar
Add the 2 tins of lentils with their liquid, the vegetable stock, tin of chopped tomatoes, tomato puree, coffee, marmite, worcestershire sauce, and sugar. Stir and season generously to taste.
Turn the heat up and bring the lentil Ragu to a boil, then reduce the heat and simmer slowly for about half an hour until the liquid has reduced by about half and you have a nice thick gravy.
Preheat your oven to 200°C/390°F.
Meanwhile, peel and chop your potatoes into quarters. Put them in a pan of simmering water and cook for about 15-20 minutes until soft.
- 2 tbsp butter
- 150 ml milk
- 100 g cheese
Once cooked, drain the potatoes and mash, along with the butter, milk, 50g of the grated cheese, and a generous pinch of salt and pepper.
- Pyrex roasting dish or equivalent
By this point, your Ragu should be nice and rich. Spoon into a casserole or roasting dish (I use a standard-sized pyrex dish) until about half full, then top with the mashed potato. Finish by sprinkling the last 50g grated cheese on the top.
Put in the oven for around 30 minutes, until the cheese is nice and golden on the top. Serve with some seasonal greens or a salad.