Pumpkin adds a sweet and nutty depth of flavour and an eye-catching orange hue to this gluten-free shepherd’s pie.
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Heat the oil in a large frying pan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 6 mins or until tender. Add the mince and dukkah and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the tomato, lentils and 1 1/2 cups (375ml) water. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 mins or until the liquid reduces slightly.
Meanwhile, cook the chopped pumpkin in a large saucepan of boiling water for 12 mins or until tender. Drain. Place in a bowl and use a fork to mash until smooth. Add the ricotta and stir to combine. Season.
Preheat oven to 220°C. Place the mince mixture in a 25cm x 35cm (base measurement) baking dish. Spoon over the mashed pumpkin mixture. Top with pumpkin wedges, overlapping slightly and trimming to fit.
Place the baking dish on a baking tray and cook for 20 mins or until the pumpkin is golden and the mixture is bubbling around the edges.
Sprinkle the pie with oregano and extra dukkah to serve.
COOK. STORE. SAVE.
Use it up
Don't let that leftover celery go to waste! Wrap it tightly in foil and store in the fridge for up to 2 weeks. Use it to make our Celery, Apple & Poached Chicken Salad.
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