Graveyard Shepherd’s Pie [vegan]

Instructions

1. Heat some salted water in a large saucepan and in a small saucepan.
2. Peel sweet potatoes and pumpkin. Cut in 2 cm [0.78 inch] dice.
3. When water is boiling add lentils to the small saucepan and sweet potatoes and pumpkin to the large saucepan.
4. Lentils should cook in 12 mins (they need to be slightly undercooked so they still have a bite). Sweet potatoes and pumpkin should be also done in 12 mins (you want them completely done so that they are easy to mash).
5. Preheat the oven to 200C/400F/Gas 6.
6. While the lentils and vegetables are cooking, heat some olive oil in a large frying pan.
7. Gently fry finely chopped onion with 2 garlic cloves, finely chopped carrots, celery and parsnip in 4 tsp of ras el hanout.
8. Drain lentils when done. Add to frying pan with chopped tomatoes. Mix well with the onion mixture. Add finely chopped coriander. Season with lemon juice plus salt and pepper. Stir in frozen peas and corn. Set aside.
9. Drain 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.
10. Pour lentils and vegetable mixture in an oven dish. Cover with mash. Cook for 30-35 mins until golden.
11. 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.
12. 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.
13. When cooked, garnish the shepherd's with the decorations you have made.
14. Eat straight away.

• Servings : 6
• Ready in : 70 Minutes
• Course : Family Meals, Kids' Favourites
• Recipe Type : November Recipes, October Recipes
• Ingredient : Lentils, Pumpkin, Sweet Potato