Middle Eastern Lentil & Walnut Shepherds Pie

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Calories 794kcal

Ingredients

  • 500 g potatoes diced
  • 500 g butternut squash diced
  • 200 g California Walnuts plus 25g to garnish
  • 150 g chestnut mushrooms halved
  • 1 preserved lemon
  • 1 tbsp oil
  • 2 carrots diced
  • 1 tbsp ras el hanout seasoning
  • 1 tbsp harissa paste
  • 400 g can chopped tomatoes
  • 400 g can lentils drained and rinsed
  • 400 g can chickpeas drained and rinsed
  • Chopped coriander to serve

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • Cook the potatoes and squash in boiling water for 15 minutes or until tender, drain and mash, season to taste.
  • Meanwhile, place the walnuts and mushrooms in a food processor. Quarter the preserved lemon, remove the flesh and discard, adding the skin to the processor bowl. Blitz to give a coarse mince texture.
  • Heat the oil in a large saucepan and fry the carrots for 6-7 minutes, add the ras el hanout and harissa and cook for 1 minute. Add in the walnut mince and cook for 1-2 minutes. Stir in the tomatoes with half a can of water, lentils and chickpeas and cook for 5 minutes, season. Transfer to a 2 litre serving dish and top with the mash. Bake for 25 minutes until golden.
  • Sprinkle with extra Walnuts and chopped coriander to serve.

Cooks tip

  • Any root vegetables can be mashed with the potatoes for extra colour and fibre.

Nutrition

Serving: 668g | Calories: 794kcal | Carbohydrates: 63g | Protein: 24g | Fat: 45g | Saturated Fat: 4.8g | Fibre: 20g | Sugar: 19g
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