Indian-spiced cottage pies

1 Heat a large non-stick frying pan, then add the mince and dry fry for 5 min or until browned all over. Add the onion and cook for 5 min. Add the spices and cook for 1 min, then add the tomatoes, lentils, sugar and 2/3 cup water. Bring to the boil, then reduce to a simmer for 20 min. Add the peas and cook for 2 min.

2 Meanwhile, cook the kumara and carrots in a large pan of boiling water for 15 min or until tender. Drain well, then mash with the garlic and season with ground black pepper.

3 Heat the grill to high. Divide the mince among 6 ovenproof dishes, then top with the mash. Grill for a few min or until the tops are brown, then serve.