Loaded with vegetables and pulses, this is a Moroccan spiced recipe that you certainly want to make again beyond Halloween!
![Graveyard Shepherd’s Pie [vegan] by The Flexitarian](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2015/11/Graveyard-Shepherds-Pie-vegan-by-The-Flexitarian-v83.png?resize=768%2C1152)
I had a lot of fun with my kids making this vegan Graveyard Shepherd’s Pie in preparation for Halloween. It was inspired by Anna Jones’ recipe from our Riverford Recipe Box.
Loaded with vegetables and pulses, this is a Moroccan spiced recipe that you certainly want to make again beyond Halloween!
![Graveyard Shepherd's Pie [vegan]](https://i0.wp.com/theflexitarian.co.uk/wp-content/uploads/2015/10/Halloween-Shepherds-Pie-v800.jpg?fit=250%2C167&ssl=1)
Graveyard Shepherd’s Pie [vegan]
Loaded with vegetables and pulses, this is a Moroccan spiced recipe that you certainly want to make again beyond Halloween!
Equipment
- large saucepan
- small saucepan
- Frying pan
- oven dish
Ingredients
- 50 g Puy lentils
- 1 celery stick
- 2 carrots
- 1 medium parsnip
- 2 handfuls frozen peas
- 2 handfuls frozen corn
- 1 onion
- 3 garlic cloves – crushed
- 400 g can of chopped tomatoes
- 4 tsp ras el hanout
- juice + zest of 1 unwaxed lemon
- small bunch of coriander
- 600 g sweet potato
- 600 g pumpkin
- olive oil
- salt & pepper
FOR THE DECORATION:
- tortilla wraps
- potato mash – leftover or made from 250g potatoes
- black food colouring
- few frozen peas
Instructions
- Heat some salted water in a large saucepan and in a small saucepan.
- Peel the sweet potatoes and pumpkin. Cut in 2 cm [0.78 inch] dice.
- When the water is boiling add the lentils to the small saucepan and the sweet potatoes and the pumpkin to the large saucepan.
- The lentils should cook in 12 mins (they need to be slightly undercooked so they still have a bite). The sweet potatoes and pumpkin should be also done in 12 mins (you want them completely done so that they are easy to mash).
- Preheat the oven to 200C/400F/Gas 6.
- While the lentils and vegetables are cooking, heat some olive oil in a large frying pan.
- Gently fry the finely chopped onion with 2 garlic cloves, finely chopped carrots, celery and parsnip in 4 tsp of ras el hanout.
- Drain the lentils when done. Add to frying pan with chopped tomatoes. Mix well with the onion mixture. Add the finely chopped coriander. Season with lemon juice plus salt and pepper. Stir in frozen peas and corn. Set aside.
- Drain the sweet potato and pumpkin when done. Mash together adding 1 crushed garlic clove, 1 Tbsp of olive oil and the lemon zest. Season to taste.
- Pour the lentils and vegetable mixture in an oven dish. Cover with mash. Cook for 30-35 mins until golden.
- To make the decorations cut tortilla wraps into tombstone and / or tree shapes. Put in the oven next to the shepherd’s pie for a few minutes until crisp and hard. Decorate with food colouring.
- The ghosts are made from leftover mash shaped by hand with 2 frozen peas each for the eyes. If you do not have any leftover mash you can make some mash while the pie is cooking from 250g of potatoes.
- When cooked, garnish the shepherd’s with the decorations you have made.
- Eat straight away.
Nutrition
Serving: 250gCalories: 1355kcalCarbohydrates: 306gProtein: 42gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1036mgPotassium: 7121mgFiber: 63gSugar: 73gVitamin A: 157233IUVitamin C: 200mgCalcium: 744mgIron: 23mg
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
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