shepherds Moroccan-style pie

INGREDIENTS

1 large butternut squash, halved and deseeded (you’ll need 1kg prepared weight) Calorie-controlled cooking spray

1 onion, nely chopped

2 carrots, nely diced

2 celery stalks, nely chopped

250g chestnut mushrooms, sliced

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground cinnamon

¼ tsp chilli akes

400g tin green lentils in water

400g tin chopped tomatoes

250ml vegetable stock, made with ½ stock cube* Handful fresh at-leaf parsley, roughly chopped

METHOD

Pre-heat 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 esh, season well and mash until smooth.

While the squash is still roasting, mist a large non-stick 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.