Karma keema cottage pie with lentil mash recipe

Ingredients

• 14 oz (400 g) vegan mince or 250 g/9 oz. dried TVP mince (plus 1 teaspoon Marmite/yeast extract and 2 tablespoons dark soy sauce if using TVP)
• 2 tablespoons olive or vegetable oil
• 2 small red onions or banana shallots, finely chopped
• 3 garlic cloves, peeled and finely chopped
• 3–4-cm/1¼–1½-inch/piece of fresh ginger
• 1–2 fresh green finger chillies/chiles, finely chopped, or use dried chilli flakes/hot red pepper flakes
• ½ teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1 tablespoon garam masala
• 14-oz (1 x 400-g) can plum tomatoes
• generous ¾ cup (200 ml) vegetable stock
• 1–2 teaspoons sea salt

• 1⅓ cups (250 g) dried red lentils
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• handful of fresh coriander/cilantro leaves, to garnish

1. If using dried TVP, place in a bowl and cover with boiling water, enough to cover by about 2–3 cm/¾–1¼ inches. Mix in the Marmite/yeast extract and soy sauce and stir well. Leave to soak for 20 minutes.
2. Rinse the lentils several times in a sieve/strainer under a cold tap. Place the drained lentils in a medium saucepan, with enough water to cover them. Place the pan over a medium-high heat and bring the lentils to the boil. Turn down the heat, removing any scum with a large spoon. Simmer for 15–20 minutes until very soft. Stir occasionally and add a little more water if needed, a few tablespoons at a time. You are aiming for no or little excess water. Once the lentils are fully cooked, remove from the heat. Mash the lentils with a fork or potato masher. Add all the remaining mash ingredients and mix well. Return to the heat to evaporate any excess liquid and dry out the mash mixture slightly. Cook over a high heat, stirring well for a few minutes, then set the mash aside.
3. In a large, heavy-based pan, add the oil, onions or shallots and garlic and put over a medium heat. Fry gently for 8–10 minutes until softened and starting to brown. Add the ginger, chillies/chiles, turmeric and cumin and fry for another few minutes then add the remaining filling ingredients. Bring to a simmer and cook over a low-medium heat for 20–30 minutes. Check the seasoning and add more salt as you prefer.
4. Preheat the oven to 200˚C (400˚F) Gas 6. Place the filling in a large oven proof dish. Top with the lentil mash. Bake in the oven for 15–20 minutes until bubbling and crispy topped. Scatter with some fresh coriander/cilantro and serve immediately.