Curried Lentil Cottage Pie

Ingredients

Potato Topping

• 800g potatoes, peeled & diced
• 2/3 cup plant-based milk
• 1 pack mustard seeds
• 1 bunch curry leaves, leaves picked
• 1 drizzle of oil

Filling

• 1 brown onion, finely diced
• 2 carrot, grated
• 1 broccoli, finely chopped
• 1 can brown lentils, drained & rinsed
• 1 can corn, drained & rinsed
• 1 drizzle of oil
• 1 pack tikka masala spices
• 100g butter
• curry paste
• 2 Tbsp plain flour
• 3/4 cup water
• 400ml lite coconut milk

To Serve

• 4 Tbsp Maison Therese Kasundi

Serves 4

Method

1. Preheat oven to 220°C (or 200°C fan bake). Set aside a medium baking dish if you don’t have an ovenproof frypan.
2. Peel and dice potatoes. Place in a large pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 20 minutes, until tender. Drain well and return to pot. Add milk and mash well, until smooth. Fold through mustard seeds and season to taste with salt.
3. Finely dice onion, grate carrot, finely chop broccoli and drain and rinse lentils and corn. Heat oil in a large ovenproof frypan on medium-high heat. Cook onion and carrot for 2-3 minutes, until softened. Add tikka masala spices, butter curry paste and flour and cook for 1 minute, stirring, until fragrant.
4. Add water, corn, lentils and coconut milk, stir and bring to a simmer. Simmer for a further 2-3 minutes, until thickened. Remove from heat and stir through broccoli. Season to taste with salt and transfer filling to baking dish, if using.
5. Pick curry leaves. Dollop mash potato onto the filling and spread out gently over the filling. Sprinkle over curry leaves and drizzle with oil. Season topping with salt and pepper.
6. Bake pie on the upper oven rack for about 10 minutes, until golden.
7. Serve the pie with tomato Kasundi.