Moroccan-style veggie shepherd’s pie

Serves four - zero SmartPoints per serving Prep time 20 minutes. Cook time 85 minutes.

You will need:

●One large butternut squash, halved and deseeded (you will need about 1kg of flesh) ●Calorie controlled cooking spray ●One onion, finely chopped ●Two large carrots, finely diced ●Two celery stalks, finely chopped ●250g chestnut mushrooms, sliced ●Two garlic cloves, crushed ●One tsp ground cumin ●One tsp ground cinnamon

●¼ tsp chilli flakes ●400g tin green lentils in water ●400g tin chopped tomatoes ●250ml vegetable stock, made with ½ a stock cube ●Handful fresh flat-leaf parsley, roughly chopped Method

Preheat the oven to 200°C, fan 180°C, gas mark six. Mist the butternut squash all over with cooking spray and put on a baking tray, cut-side up. Season and roast for one hour or until tender. Set aside to cool slightly and reduce the oven temperature to 180°C, fan 160°C, gas mark four. Once cool, scoop out the roasted flesh and mash until smooth, seasoning well.

While the squash is roasting, mist a large nonstick 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 and cook for a further two minutes. Stir in the lentils (including the water from the tin), the chopped tomatoes and the 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.