Indian Shepherd’s Pie

Ingredients

• 1 tbsp oil
• 1 large onion, very finely chopped
• 1 large carrot, coarsely grated
• 1 stick celery, very finely diced
• 1 green or red pepper, very finely diced
• 100g celeriac, turnip or swede, very finely diced
• 100g butternut squash, very finely diced
• 200g green beans, sliced into rounds
• 25g piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp mild curry powder
• 500ml vegetable stock made from vegetable stock pots or cubes
• 100g cooked brown lentils
• 1 tsp tamarind paste
• 2 tsp pickapeppa sauce or mushroom ketchup
• 1 tbsp cornflour or arrowroot
• 1kg potatoes, peeled and cut into chunks
• 2 tbsp neutral tasting oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 100ml plant based or regular milk
• 25g butter (optional)
• A small bunch of coriander
• 100g vegetarian cheddar cheese (optional)
• A little oil to drizzle or butter to dot (optional)