Name: Graveyard Shepherd's Pie [vegan]
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
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; tortilla wraps; potato mash - leftover or made from 250g potatoes; black food colouring; few frozen peas

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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

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]

Loaded with vegetables and pulses, this is a Moroccan spiced recipe that you certainly want to make again beyond Halloween!

4 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 25 mins

Cook Time 35 mins

Total Time 1 hr

Course Family Meals, Kids’ Favourites

Cuisine Moroccan

Servings people

Calories 1355 kcal

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

Keyword Halloween, Shepherd’s Pie

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