Moroccan-style veggie shepherd’s pie

0 SmartPoints Serves 4

l 1 large butternut squash, halved and deseeded (about 1kg prepared weight) l Calorie-controlled cooking spray l 1 onion, finely chopped l 2 large carrots, finely diced l 2 celery sticks, finely chopped l 250g chestnut mushrooms, sliced l 2 garlic cloves, crushed l 1 tsp ground cumin l 1 tsp ground cinnamon l ¼ tsp chilli flakes l 400g tin green lentils in water l 400g tin chopped tomatoes

l 250ml vegetable stock, made with ½ stock cube

l Handful fresh flat-leaf parsley, roughly chopped PREHEAT the oven to 200c, fan 180c, 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 180c, fan 160c, 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 2 more minutes. Stir in the lentils (include 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 butternut mash, making sure 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.