Step 1

In a large pan, heat 3 tbsp olive oil. Add the onion and saute for a couple of mins.

Step 2

Add the garlic, carrot, zucchini, celery and spices and saute for 2-3 minutes.

Step 3

Add the mushrooms, lentils, tomato, broth or stock, vinegar and season well. Don't scrimp on the seasoning. A good amount of sea salt is important to enhance the taste of mushrooms/lentils/potato.

Step 4

Simmer for 30 minutes or until the lentils are tender.

Step 5

Preheat the oven to 200°C/395°F (fan-forced).

Step 6

Using the side of a box grater or mandolin, thinly slice the potatoes.

Step 7

Grease the bottom of a deep baking tray or casserole dish with the remaining oil.

Step 8

Layer a third of the potato across the bottom. Top with half the lentil mushroom mix, add another third of the potatoes, layer the remaining lentil mushroom mix and potatoes.

Step 9

Blend the yoghurt, milk and eggs and pour over the top potato layer.

Step 10

Bake for 45-60 minutes or until the top is golden brown and the potatoes are soft (time will vary according to thickness of potatoes, how your oven runs and the variety of potatoes you use). If your potatoes are not cooked at the 40 minute mark, cover with foil so that the top doesn't brown too much.

Step 11

Firstly process the mushrooms until fine. 5 seconds, speed 6 or until desired consistency. Set aside in a bowl.

Step 12

Add the onion (halved) and 3 tbsp olive oil. Chop 5 seconds, speed Saute 3 minutes/Varoma temp/speed 1/ MC off.

Step 13

Add the roughly chopped garlic, carrot, zucchini and celery. Chop 10 seconds, speed 5 or until diced small. Add the spices. Saute 3 minutes/Varoma temp/speed 1/ MC off.

Step 14

Add the mushrooms, lentils, tomato, broth or stock, vinegar and season well. Cook 30 minutes, 100°, speed 1, reverse, MC on. At the end of this time check the lentils are tender.

Step 15

Continue with the method above from Step When blending the yoghurt mixture, just give the Thermomix bowl a quick rinse then add in all ingredients and blend 10 seconds/ speed 6.

Step 16

Slice and enjoy with a leafy green salad.

Step 17

For super neat slices, allow to cool fully, slice and then reheat to serve.

Step 18

Re-heat in a low oven until just hot.

Step 19

Store in an airtight container in the fridge or freezer.