LENTIL SHEPHARD'S PIE

You need:
Potatoes:150 gms                              Red chilli powder : 1 tsp
Mixed vegetables: 1 cup                    Dhaniyajeera powder: 1 tsp  
Palak:1 cup                                       Dried herbs: 2 tsp
Milk: 2 tablesp                                  Oil: 2 tablesp
Tomatoes : 2 big                                Garlic:1 pods
Tomato purée : 2 tablesp                   Green chillies:2
Grated cheese: 2 tablesp                    Salt and pepper to taste
Butter : 1 tablesp                               Coriander leaves:2 tsp
Brown masoor dal: 1/2 cup

Method :
1.Clean and pressure cook potatoes and the brown masoor dal.Clean spinach well and chop fine.Chop onions finely,mince green chillies,chop tomatoes and mince garlic.
2. Cut the mix vegetables finely.Heat oil in the kadai,when hot add the garlic pieces and sauté well,add the minced green chillies and the onions.Stir well for 4 to 5 mins on medium heat.Add the vegetables and spinach Add the dried herbs.
3. Add the chopped tomatoes and continue stirring.Add the red chilli powder,dhaniyajeera powder,salt and fry well.Add the tomato purée.Now put in 1and 1/2 cup water cover with a lid and simmer till the vegetables are cooked.
4. In a bowl mash the still warm potatoes well.Add the milk,salt and pepper,1 tsp butter and 1 tsp coriander leaves.Mash well to remove any lumps.
Preheat the oven to 190 degree
5.Take an oven proof  bowl.. Now start layering with 1/2 of the tomato vegetable gravy,follow it up with the 1/2 of the lentils,sprinkle the cheese,again layer with the rest of the gravy and the final layer of the lentils.Cover this completely with the mashed potatoes.
6. Bake in the preheated oven for 20 mins.
7.Serve hot with toasted bread or fresh dinner rolls.