Curried Lentil Pie with Cheesy Potato Topping

Steps

1. Preheat oven to 220°C. If you don't have an ovenproof fry pan, set aside a medium baking dish.
2. Dice potatoes. Add to a medium pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper. Grate cheese.
3. Finely dice onion, grate carrot, dice capsicum and drain and rinse lentils. Heat oil in a medium ovenproof frypan on high heat and cook onion and carrot for about 8 minutes, until browned and soft. Add curry spices, salt, tomato paste and flour and cook for 1-2 minutes, until fragrant.
4. Add water measure and lentils. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until thickened and reduced. Stir through peas (see tip) and capsicum then cook a further 2 minutes, until warmed through. Season to taste with salt and pepper. Transfer to baking dish, if using.
5. Top filling with mash and spread out evenly. Use a fork to score a pattern into the top of the mash and sprinkle over cheese. Bake for 10 minutes, switch to high grill and cook a further 5 minutes, until cheese is golden and melted.
6. Curried lentil pie.