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Moroccan style vegie shepherd’s pie

Moroccan style veggie shepherd’s pie

0
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Easy

Ingredients

Butternut pumpkin

1000 g, (1kg) unpeeled, halved lengthways, deseeded

Brown onion

1 large, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

2 stick(s), finely chopped

Mushrooms

250 g, button variety, sliced

Garlic

2 clove(s), crushed

Ground cumin

1 tsp

Ground cinnamon

1 tsp

Dried chilli flakes

½ tsp

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Vegetable stock cube

½ individual, crumbled, gluten-free variety

Fresh flat-leaf parsley

1 tbs, coarsely chopped, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray pumpkin with oil and place on a baking tray, cut-side up. Season with salt and pepper and bake for 1 hour or until tender. Set aside to cool slightly and reduce oven temperature to 180°C. Once cool, scoop out the cooked flesh and mash until smooth, seasoning with salt and pepper.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, carrots and celery for 8-10 minutes or until softened. Add mushrooms, garlic and spices, and cook for a further 2 minutes. Stir in lentils, chopped tomatoes, stock cube and 1 cup (250ml) boiling water. Season with salt and pepper, bring to the boil and simmer, covered, for 10 minutes.
  3. Transfer the lentil mixture to a 20cm square pie dish. Spoon over pumpkin mash. Cook for 25 minutes until piping hot. Rest for 10 minutes and serve garnished with parsley.

Notes

TIP: You can use ½ cup (80g) dried green lentils that have been simmered in salted boiling water for 20 minutes then drained, instead of using canned lentils.

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