Curried Lentil Cottage Pie with Cheesy Potato Topping

Steps

1. Bring a large pot of salted water to the boil. Preheat oven to 220°C (200°C fan bake). If you don't have an ovenproof frypan, set aside a medium baking dish.
2. Dice potatoes and add to pot of boiling water. Cook for 15-20 minutes, until very soft. Drain, return to pot with milk and butter and mash until smooth. Season to taste with salt and pepper. Prep cheese.
3. Finely dice onion, grate carrot, dice capsicum and drain and rinse lentils. Heat oil in a large oven proof frypan on high heat and cook onion and carrot for about 8 minutes, until browned and soft. Add fragrant Indian spices, salt, tomato paste and flour and cook for 1-2 minutes, until fragrant.
4. Add water measure, soy sauce and lentils. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until thickened and reduced. Stir through peas and capsicum then cook a further 2 minutes, until warmed through. Season to taste with salt and pepper (see tip). 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. Cottage pie.