Updated: Oct 10, 2020
Jamie Oliver says, "If you love a comforting hotpot, prepare to have your mind blown with this phenomenal meat-free version. Slow-cooked lentils, mushrooms and Worcestershire sauce add loads of savoury goodness, while my crispy potato topping is a winner every time. A hearty winter dinner without the meat."
½ a bunch of fresh thyme (15g)
300g red split lentils
1.2 ltr organic vegetable stock
2 tsp Worcestershire sauce
750g Maris Piper potatoes
Peel and finely chop the onions. Place a medium, high-sided frying pan on a medium heat with 2 tbsp oil. Add the onions, pick in half the thyme leaves and cook for 10 mins, or until softened.
Scrub and finely chop the mushrooms, then add to the pan. Cook for 10 mins, then stir in the lentils. Add the stock, bring to the boil, then reduce the heat and simmer for 15 mins, or until the lentils are soft. Add the Worcestershire sauce and season to taste.
Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, finely slice into 2-3mm thick rounds and toss with 1 tbsp oil and a pinch of salt and pepper.
Tear the kale into the lentil pan, discarding any woody stalks, and give it a good stir. Remove from the heat and arrange the potato slices on top of the lentils, overlapping them slightly – leave a 0.5cm gap at the edge and a small hole in the centre to let the steam escape. Push the remaining thyme into the central hole.
Bake in the oven for 45 minutes, or until the topping is golden and crisp and the sauce is bubbling at the edges. Delicious served with steamed seasonal veg.
Jamie's tip: "Short on time? Use a food processor to chop your onions and mushrooms, and slice your potatoes."