Name: Moroccan style vegie shepherd’s pie
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1000 g pumpkin, butternut, raw (1kg) unpeeled, halved lengthways, deseeded; 1 large brown onion finely chopped; 2 medium carrot(s) finely chopped; 2 individual celery finely chopped; 250 g mushrooms button variety, sliced; 2 clove(s) garlic crushed; 1 tsp ground cumin; 1 tsp ground cinnamon; 0.5 tsp dried chilli flakes; 1 can(s) lentils, canned, rinsed, drained (1 x 400g can); 1 can(s) canned diced tomatoes (1 x 400g can); 0.5 individual vegetable stock cube crumbled, gluten-free variety; 1 tbs fresh flat-leaf parsley coarsely chopped, to serve; 2 x 3 second spray(s) oil spray

Ingredients

pumpkin, butternut, raw

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

brown onion

1 large, finely chopped

carrot(s)

2 medium, finely chopped

celery

2 individual, 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 can(s), (1 x 400g can)

canned diced tomatoes

1 can(s), (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

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.
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.
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.

Moroccan style vegie shepherd’s pie

Ingredients

Instructions

Notes

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