Spiced pumpkin shepherd’s pie

Method

1. Step 1

   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. 

2. Step 2

   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. 

3. Step 3

   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. 

4. Step 4

   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.

5. Step 5

   Sprinkle the pie with oregano and extra dukkah to serve.