1. Place onion, garlic and herbs into Thermomix bowl and chop 3 sec/speed 5.

2. Add tomatoes, carrots, celery, zucchini and capsicum and chop 8 sec/ speed 5.

3. Add ghee or olive oil, mince, mushrooms, tomato paste, vinegar, honey, salt and pepper to the TM bowl. Use a spatula to stir the ingredients and break up the mince. Cook 25 mins/Varoma/rev/speed soft.

White Sauce

1. Place all the white sauce ingredients into TM bowl and cook 7 min/90C/speed 4.

Assembling and Baking

1. Preheat oven to 180C. Grease the baking dish with ghee or olive oil. Set the dish aside.

2. Divide the pastry into 3 equal portions (approx 160g each) and roll into balls. Place one portion onto a large piece of baking paper, and dust generously with tapioca, turning it over to dust both sides. Flatten with hands to form a rectangle, then place another large piece of baking paper over the top of the dough and roll out to a rectangle approx. 30 x 18cm. Remove the top piece of baking paper. Trim the edges of the pastry to make it the same size as the dish.

3. Spread a small amount of bolognese sauce into the bottom of the baking dish, to barely cover the base of the dish.

4. Turn the pastry on the paper over to cover the base of the dish, then remove the remaining piece of baking paper.

5. Spread half of the bolognese sauce over the pastry. Drizzle with 1/3 of the white sauce.

6. Repeat with a second layer of pastry following the instructions above for rolling out, and remove the paper. Spread over the remaining half of the bolognese sauce and drizzle with 1/3 of the white sauce.

7. Place the third layer of the pastry into the dish, remove the paper, then top with the remaining white sauce. Sprinkle over the grated cheese, if using.

8. Bake for 25-30 minutes at 180C, until bubbling and golden brown. Rest for 10 minutes before cutting into pieces and serving.

Tips for Conventional Method

Bolognese sauce: Chop or grate vegetables, place all ingredients into a large saucepan, and cook on stove top over medium heat for about 20 minutes. Stir occasionally to keep it from sticking, and add a little water if needed.

White sauce: Place all the ingredients into a saucepan and cook over medium-high heat. When the sauce begins to simmer, reduce to medium-low, and whisk while cooking until thickened and smooth.

Storage: Store in the fridge for up to 3 days, or in the freezer for up to 6 months.