Curried Vegetable Pie with Crispy Potato Topping

Preheat the oven to 200 degrees. In a large pot, boil water and add chopped potatoes. Cook until tender, about 15 minutes, then drain and set aside.

While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Add chopped onions, ginger, and garlic. Cook until the onions are translucent.

Add chopped butternut squash, parsnips, carrot, and green capsicum to the skillet. Stir in madras curry paste and cook for about 10 minutes, until vegetables start to soften.

Pour in coconut milk and add tinned plum tomatoes to the skillet. Bring to a simmer and let cook for another 10 minutes. Add fresh spinach and cook until it wilts.

Mash the boiled potatoes with butter, cream, and lemon juice until smooth. Season with salt and pepper to taste.

Pour the vegetable curry mixture into a baking dish. Evenly spread the mashed potatoes over the top. Use a fork to create peaks on the potato topping.

Bake in the preheated oven for 20 minutes or until the potato topping is golden and crispy. Serve hot.