Preheat your oven to 180°C (350°F).

In a large skillet, heat olive oil over medium heat. Add diced onion and chopped carrot, sauté for about 4-5 minutes until softened.

Stir in minced garlic and cook for another 1-2 minutes until fragrant.

Sprinkle corn flour over the vegetables and stir for 1 minute. Add mixed herbs, tomato puree, tamari, red lentils, chopped tomatoes, and half of the vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.

Peel and thinly slice your baking potatoes.

Grease a baking dish and pour in the lentil filling, then layer sliced potatoes over the top, slightly overlapping each piece.

Drizzle olive oil over the potatoes, season with black pepper and thyme, then cover with aluminum foil.

Bake for 30 minutes, then remove foil and bake uncovered for an additional 20 minutes until potatoes are golden brown.

Let cool for about 5 minutes before serving.