- Thinly slice the potatoes and place them in a bowl of cold water while you prepare the casserole.
- Add the leek, celery, red onion, garlic, chilli, carrot, lentils, chopped tomatoes, tomato purée, rosemary, soy sauce, miso paste and paprika to a slow cooker.
- Dissolve the stock cube in 500ml water and pour into the slow cooker.
- Stir well and cook on low for around 3 hours, until the vegetables are tender and the flavours have developed.
- Stir through the asparagus and Merchant Gourmet Whole Chestnuts and cook for a further 10 minutes.
- Add a pinch of baking powder if desired to soften the acidity of the tomatoes. Leave the lid off if you would like the sauce to reduce further.
- Preheat the oven to 200°C.
- For the dauphinoise topping, gently cook the garlic in a little plant-based butter or oil until fragrant.
- Add the thyme sprigs, plant-based cream, water, milk, cheese and bay leaves and simmer gently for around 10 minutes.
- Drain the potatoes and add them to the cream mixture.
- Cook gently until the potatoes begin to soften but still hold their shape.
- Transfer the casserole mixture to an ovenproof baking dish.
- Arrange the potatoes over the top in overlapping layers.
- Scatter with a little extra plant-based cheese if liked.
- Bake for 15–20 minutes until golden and bubbling.
- Finish with a few fresh thyme leaves and serve with crusty bread.
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