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This hearty and wholesome lentil shepherd’s pie is given an exotic twist with aromatic Moroccan spices.
Moroccan-style vegan shepherd’s pie
This hearty and wholesome lentil shepherd’s pie is given an exotic twist with aromatic Moroccan spices.
- 1 kg butternut squash
- 4 sprays calorie-controlled cooking spray (or substitute with olive oil)
- 1 large onion (finely chopped)
- 2 medium carrots (raw, finely diced)
- 2 sticks celery, (raw, finely chopped)
- 250 g sliced mushrooms
- 2 cloves (crushed garlic)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp chilli flakes
- 1 large can green or brown lentils (drained and cooked)
- 1 can of tinned tomatoes
- ½ cube vegetable stock (made with 250ml hot water)
- 1 tbsp roughly chopped parsley (fresh)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the butternut squash with cooking spray and put on a baking tray, cut-side up. Season and roast for 1 hour or until tender. Set aside to cool slightly and reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Once cool, scoop out the roasted flesh and mash until smooth, seasoning well.
- While the squash is roasting, mist a large non-stick frying pan with cooking spray and cook the onion, carrots and celery over a medium heat for 8-10 minutes, until softened. Add the mushrooms, garlic and spices, then cook for a further 2 minutes. Stir in the lentils (including the water from the tin), chopped tomatoes and stock. Season, bring to the boil then simmer, covered, for 10 minutes.
- Transfer the lentil mixture to a 20cm square pie dish. Spoon over the mash, making sure that none of the lentil mixture is visible. Cook for 25 minutes until piping hot. Let rest for 10 minutes then serve garnished with the parsley.
