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.
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