Curried lentil and vegetable pie

Method

• Step 1
  Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until tender. Drain. Transfer to a bowl. Mash potatoes. Add butter. Season with salt and pepper, and stir to combine.
• Step 2
  Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic, ginger, celery and carrot. Cook, stirring, for 10 minutes or until vegetables soften.

• Step 3
  Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add lentils, tomatoes and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened. Stir in peas.
• Step 4
  Preheat oven to 220C/200C fan-forced. Grease a 6cm-deep, 19cm x 26cm (8-cupcapacity) oval baking dish. Place lentil mixture in prepared dish. Top with mashed potato. Bake for 25 minutes or until light golden. Serve topped with coriander.