The base of this hotpot is a hearty lentil and mushroom ragu, thickened until glossy, then topped with thinly sliced potatoes that crisp up beautifully in the air fryer. This dish works as a main for plant-based guests or as part of a generous spread for everyone to share. Recipe compliments of Instant Pot.

Time: 55 minutes | Serves: 4

Ingredients

• 900 g onions, thinly sliced
• 1 small bulb garlic
• 2 large carrots, diced
• 1 celery stick, diced
• 300 g oyster mushrooms
• 1 tin lentils, or ½ cup dried lentils cooked
• 2 bay leaves
• 1 tablespoon picked thyme
• 1 tablespoon tomato paste
• 300 ml masala wine
• 400 ml vegetable stock
• 2 tablespoons cornflour mixed with 3 tablespoons water
• 2 to 3 potatoes, peeled and sliced 1 mm thick
• Vegan butter, for brushing
• Oil, salt and black pepper

Method

1. Select Sauté on the Instant Pot for 15 minutes. Add oil and cook the onions until soft and sticky. Remove and set aside.
2. Trim the top off the garlic bulb, drizzle with oil and wrap in foil. Air fry at 200°C for 15 minutes until soft.
3. Reselect Sauté for 20 minutes. Add oil, carrots and celery and cook until softening.
4. Toss the mushrooms in a little oil and air fry at 203°C for about 8 minutes until crisp.
5. Return the onions to the pot with the lentils, bay leaves, thyme and tomato paste. Squeeze in the roasted garlic and cook for a few minutes.
6. Add the masala wine and simmer for 3 to 5 minutes until reduced.
7. Pour in the vegetable stock and stir.
8. Add the cornflour slurry and continue sautéing until thickened. Season and discard the bay leaves.
9. Spoon the ragu into a pie dish that fits your air fryer. Layer the sliced potatoes over the top, brush with melted vegan butter and season lightly.
10. Air fry at 190°C for about 25 minutes, checking halfway, until the potatoes are golden, crisp and cooked through.