Vegetarian Shepherd's Pie

coconut oil, for frying
1 onion, diced
2 carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, crushed
1 tsp chilli flakes, plus 2 pinches
1 tsp ground cumin
1 tbsp garam masala, plus 1 pinch
1 tbsp tomato purée
200g green lentils
1 bay leaf
600ml vegetable stock
a bunch coriander, chopped
4 parsnips, peeled and quartered lengthwise
4 (about 600g) floury potatoes, peeled and chopped

Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.

Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.

Heat the oven to 180C/fan 160C/gas. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.

Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.

from: www.olivemagazine.com