Ingredients
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 tbsp tomato purée
- 25g dried porcini mushrooms, pre-soaked in 300ml boiling water (save the soaking water)
- 60g Whole Chestnuts
- A handful of walnuts, roughly chopped
- 300g Puy Lentils
- 25g pickled beetroot, chopped (optional)
- 2 bay leaves
- A few sprigs of thyme
- 1 tbsp miso paste
- Salt & pepper
- 1 large potato, cut into thin discs
- 30g Parmesan
- 30g cheddar
- 20g butter
- 20g plain flour
- 300ml milk
- 100ml double cream
- 5 peppercorns
- 1 bay leaf
- 1 garlic bulb
- A grating of nutmeg
- Extra Parmesan
- 10 sage leaves
Instructions
- To make the ragu, soak the porcini mushrooms in boiling water and set aside, making sure to save the soaking liquid.
- On a low heat, cook down the onion, garlic, and carrot until softened.
- Stir in the tomato purée, miso paste, salt, and pepper.
- Add the soaked mushrooms, chopped chestnuts, walnuts, beetroot (if using), thyme, and lentils.
- Pour in the mushroom soaking water. Add a little extra water if it looks too dry.
- Simmer on a low heat for around 20 minutes while you prepare the potatoes.
- Peel and slice the potatoes, then boil in salted water for about 4 minutes until just beginning to soften.
- Drain them and layer the slices over the ragù in your baking dish.
- Preheat the oven to 120c.
- Slice the top off the garlic bulb, drizzle with oil, wrap in foil, and roast for around 30 minutes until soft and caramelised.
- Melt the butter on a low heat, then add the flour and stir to form a roux. Cook gently until it smells nutty.
- Slowly whisk in the milk, then the cream, until smooth.
- Add the peppercorns, bay leaf, and nutmeg. Simmer for 5 minutes.
- Remove from the heat and stir through the cheeses.
- Once the roasted garlic is cool enough to handle, squeeze the soft cloves straight into the béchamel and mix through.
- Pour the béchamel over the potatoes and ragù.
- Finish with extra Parmesan on top.
- Bake for 40 minutes at 180°C, until golden and bubbling.
- Top with sage
