Moroccan Style Shepherd’s Pie
1 large butternut squash, halved and de-seeded (you’ll need 1kg prepared weight)
Calorie controlled cooking spray
1 onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely chopped
250g chestnut mushrooms, sliced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
¼ tsp chilli flakes
400g tin green lentils in water
400g tin chopped tomatoes
250ml vegetable stock, made with ½ stock cube
Handful fresh flat-leaf parsley, roughly chopped
Preheat the oven to 200°C fan 180°C, gas mark 6. Mist the butternut squash all over with the cooking spray and put in a roasting tin, cut-side up. Season and roast for 1 hour or until tender. Set aside to cool slightly and reduce the oven to 180°C, fan 160°C, gas mark 4. Once cooled, scoop out the roasted flesh, season well and mash until smooth.
While the squash is still roasting, mist a large nonstick 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 and cook for a further 2 minutes. Stir in the lentils (including the water), tomatoes and stock. Season, bring to a boil then reduce the heat and simmer, covered, for 10 minutes.
Transfer the lentil mixture to a 20cm square pie dish. Spoon over the mash, completely covering the lentil mixture. Bake for 25 minutes until piping hot. Allow to rest for 10 minutes then serve garnished with the parsley.