Step 1

Rinse lentils well and simmer them in plenty of water for about 30 minutes - they should only be partially cooked. Adding a piece of kombu to the cooking water is a good idea if you don't digest lentils easily. Drain and set aside.

Step 2

Heat up 30 ml / 2 tbsp oil in a skillet (I used a 26 cm / 10" cast iron skillet but you can also use a frying pan and transfer the mixture to an oven-proof dish for baking). Add diced shallots and fry until almost translucent, stirring frequently. Add chopped garlic and thyme leaves (reserve some for the topping) and fry for a few more minutes, until shallots are translucent and garlic has softened.

Step 3

While the shallots are frying, chop your mushrooms into large-medium chunks.

Step 4

Slice potatoes into 2-3 mm slices and parboil them for 4 minutes. Drain, refresh under cold tap and allow them to cool.

Step 5

Preheat the oven to 180° C / 355° F.

Step 6

Add mushrooms to the skillet, sauté them (stirring frequently) until lightly caramelised in places.

Step 7

Next, add in chopped carrot, cooked lentils, soy sauce, black pepper, smoked paprika, mushroom stock cube dissolved in 240 ml / 1 cup of water, Worcester sauce, balsamic vinegar, wine (if using, otherwise more water). Mix everything very well, taste (adjust the seasoning if necessary, it may need a bit more salt) and stir in cornflour slurry.

Step 8

Arrange cooled potato slices on top of the lentil-mushroom mixture so that the slices overlap. Cover the top of the dish with a fitting lid or a piece of kitchen foil and bake for 20 minutes.

Step 9

Remove the hotpot / casserole from the oven and increase the oven temperature to 220° C / 425° F.

Step 10

Brush the tops of the potatoes with the last tablespoon of olive oil, sprinkle them with leftover thyme, salt and pepper. Return the uncovered dish to the oven and bake for about 30 minutes, until the potatoes are nicely browned.