Cheesy Potato & Lentil Bake

While the potato is roasting, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary (see ingredients list) and thyme leaves. Thinly slice the silverbeet. Thinly slice the button mushrooms (see ingredients list). Grate the Cheddar cheese. Drain and rinse the lentils.

In a large frying pan, heat the butter and a drizzle of olive oil over a high heat. Add the sliced mushrooms and cook until browned, 5 minutes. TIP: Cooking the mushrooms first allows them to brown and develop flavour. Add the onion, carrot, garlic, rosemary and thyme to the pan and cook until softened, 3-4 minutes. Add the tomato paste (see ingredients list) and cook for 2 minutes. Add the Dijon mustard, lentils, water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to a simmer, then stir through the silverbeet until wilted

Transfer the lentil mixture to a medium baking dish and arrange the roasted potato slices over the top to cover. Sprinkle over the grated Cheddar cheese. TIP: For an evenly browned top, try to avoid overlapping the potatoes.

Transfer to the oven and bake until the cheese is melted and bubbling, 10-12 minutes. Place the ciabatta directly on the wire racks in the oven and cook until heated through, 5 minutes.