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Pumpkin-Top Pie


Shepherd’s pie with a twist, easy to adapt to your larder and your tastes.


Olive oil
1 onion, chopped
2-3 carrots, chopped
1-2 cloves garlic, minced (optional)
150g puy lentils
Tin of tomatoes
150ml stock
1 tin of kidney or aduki beans, drained
Optional: Peas or other veg as desired
1 medium sized pumpkin or squash of your choice, chopped


Saute onion for a few minutes in a glug of oil over medium heat. Add the carrots and saute another 5 minutes. Add garlic (if using) and continue to saute a couple minutes longer. Everything should look softened and golden (carrots may still have a bit of a bite). Add puy lentils, stock and tomatoes, and simmer until carrots are just tender (~15minutes). Add more liquid if needed, and beans near the end.

Meanwhile, steam squash/pumpkin til soft, and mash with oil and salt.

Put bean mixture in dish, top with mash.

Bake at 180C for ~25minutes, OR if you are in a rush just put it under the grill for a few minutes to crisp up the top.
Serve with savoy cabbage or any green veg for a rainbow dinner.


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