Recipe Vegan Moroccan Cottage Pie

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I have just rather randomly come across this recipe and rather than lose it, thought I would post it here so I can try it later (I'm due in hospital this week).

Vegan Moroccan Cottage Pie

Ingredients
300g Maris pipers, peeled and cubed
300g sweet potatoes, peeled and cubed
Salt and pepper to taste for the mash
A handful of breadcrumbs
100g puy lentils
75g channa dal
200g Sundried tomatoes
2 leeks
A large onion
2 sticks of cinnamon
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. paprika
A pinch of saffron
1 tsp. minced ginger
1 tsp. minced garlic
Salt to taste
½ tsp. ground turmeric
100g mushrooms, sliced
500ml water


Method
Boil the Maris pipers for approximately 10 minutes before adding the sweet potatoes and boil for a further 8-10 minutes or until the potatoes mash easily with a fork.

Drain the potatoes and allow them to dry before mashing them with the salt and pepper.

Combine the lentils and the water with the cinnamon, paprika, turmeric cumin and coriander powder, saffron and salt and bring the mixture to a simmer.

Add the sundried tomatoes, minced ginger and garlic, mushrooms, leeks and simmer until the lentils are cooked. It should take 15-20 minutes and much of the water will be absorbed.

Pour the pie filling into an oven-proof dish and top with the mash and bake in the oven for about 10 minutes at 180 degrees and then add the breadcrumbs and give it another 5 minutes under the grill.