Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot, Sweet Potato & Creamy Miso Bechamel

Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot, Sweet Potato & Creamy Miso Bechamel

A rich, hearty, warming dish that's brings together the best of a gratin and a shepherds pie. Featuring a rich lentil ragu, topped with sliced potato, beetroot and sweet potato, and a final layer of creamy miso bechamel. There's minimal prep and it's all roasted in one dish so it's super simple after a long day. When it comes out of the oven the ragu is bubbling, the roasted root veg is crispy and the creamy bechamel delivers a heavenly 'cheesy' flavour.. A seriously delicious way to hit your veg, protein, fibre and iron goals.

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Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan. Take out a large casserole dish or an ovenproof dish.

STEP 2

Scrub the beetroot to remove any dirt from the skin. Then slice the beetroot, sweet potato, and potato, as thinly as possible, around 1.5-2 mm thick. Use a mandoline slicer if you have one. Toss the sliced vegetables in olive oil, salt and pepper in a bowl.

STEP 3

In your casserole or ovenproof dish, mix together the roots gratin ragu and the tin of black lentils, including the liquid from the can. Spread evenly to cover the base. Lay the sliced beetroot, sweet potato, and potato on top so they are overlapping and covering the whole dish. We recommend alternating the vegetables as the colours look really beautiful together! For example lay 3 slices of beetroot, then 3 slices of sweet potato and so on.

Pour the miso bechamel evenly over the top, then cover with a lid or a sheet of aluminium foil and bake for 20 minutes, until the vegetables are tender. Remove the lid or foil and bake for a further 10 minutes, or until the root vegetables have crispy edges and the bechamel is golden in places.

STEP 4

To serve, divide the gratin between dishes. Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!