Spicy Lentil and Parsnip Pie

50g butter
1 onion, sliced
2 carrots, diced
225g red lentils
2 tbsp medium curry paste
1 can chopped tomatoes
2 tbsp tomato puree
650g parsnips, sliced
1 leek, sliced
85g cheddar

Melt half the butter, add the onion and carrots and cook for 5 minutes. Add the lentils, curry paste, tomatoes, tomato puree and 300ml water. Cover and simmer for 25 minutes.

Meanwhile boil the parsnips for 10 minutes, adding the leek for the final 2 minutes. Drain and mash with the remaining butter. Season.

Put the lentil mixture into a dish. Top with the mashed parsnips and cheese, grill until golden.

Serves 4