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Peel and finely dice the onion, pick the leaves from the coriander and finely slice the stalks, peel and grate the garlic and ginger, de-stalk and finely slice the chilli, prepare the stock.
Warm the coconut oil in a saucepan, add the onion, salt, garlic, chilli, ginger, and coriander stalks, then add the spices, lentils, chopped tomatoes, coconut milk, and vegetable stock to make the dal.
Prepare the potato topping by cooking and flavoring the potato slices.
Assemble the Indian Shepherd’s Pie by layering the dal filling and potato topping in a lasagne dish, bake, make the raita, and serve with mango chutney, popadoms, and side salad.