Skip to main contentSkip to footer
Sign up
Access over 5000+ healthy & delicious recipes. View pricing

Moroccan style vegie shepherd’s pie

2
0
0
SmartPoints value per serving
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Easy

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

fresh flat-leaf parsley

1 tbs, coarsely chopped

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.

You might like

Start eating better than ever!

Find your plan