Moroccan Shepherd's Pie

Lightly grease a small shallow 2-cup capacity ovenproof dish or pie pan with oil or butter.

Heat oil, onion, celery, carrot, garlic and spices in a medium sized saucepan and cook for a few minutes on medium heat.

Add mince and salt and cook for a further 5 minutes over high heat, stirring constantly to break up the meat. Add tomatoes and peas and cook, stirring occasionally, for 15 minutes or until thickened.

Meanwhile, place pumpkin in a large saucepan and cover with plenty of cold salted water. Bring to the boil and cook for 5-10 minutes or until tender. Drain, retaining cooking liquid, adding some to the mash and season with salt and pepper.

Preheat grill.

Spread meat mixture into pan and top with pumpkin mash. Place under the grill for a few minutes before serving.

Energy 1817.81 kJ

Calories 434.48 cal

Protein 37.27g

Fibre 12.25g

Fat 18.69g

Sat. Fat 5.67g

Carbs 23.37g

Sugar