Spicy Lentil Cottage Pie

1kg sweet potato (kumara), peeled
coarsley chopped
125 (½ cup) milk
1 tbs vegetable oil
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
1 red capscium, halved, seeded,
finely chopped
250ml can Ayam Malaysian Rendang Sauce*
125 ml (½ cup water)
2 x 400 g cans brown lentils,
rinsed, drained
150 g (1 cup) frozen peas
40 g ½  cup coarsely grated cheddar

1.    Preheat oven to 200ºc.  Cook the sweet potato in  a large saucepan of boiling
        water for 10 minutes or until tender.  Drain and return to pan.  Add milk and mash until smooth. 
        Season with salt and pepper.
2.    Heat the oil in a large saucepan over medium-high heat.  Cook the onion, carrot
and capscium, stirring for 3 minutes or until soft.  Add sauce, water, lentils and peas, and simmer
for 2 minutes or until the mixture thickens slightly.
            3.    Transfer the lentil mixture to a 1.5L capacity ovenproof dish.  Top with sweet potato and sprinkle
                    with the cheddar.  Bake for 10 minutes or until cheddar melts and is golden.  Serve with a salad if you like!

* This sauce can be purchased at most supermarkets in the asian section (I got it from Woolworths)

Nutritional Facts
Cals	Fat	Carbs	Protein	Fibre
240	7.2	31.6	10.5	2.6