Moroccan style veggie shepherd’s pie
1000 g, (1kg) unpeeled, halved lengthways, deseeded
1 large, finely chopped
2 medium, finely chopped
2 individual, finely chopped
250 g, button variety, sliced
2 clove(s), crushed
Dried chilli flakes
Lentils, canned, rinsed, drained
1 400g can, (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
2 x 3 second spray(s)
- 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.