Moroccan Shepherds Pie
Sue asked me for my recipe, so here goes..
Onion or spring onion, chopped
Bag of Quorn mince
Tinned chopped tomatoes, plus tin then full of water
Tinned passata, plus tinned then full of water
Cumin 1 tbsp
Harissa 1 tsp
4 tbsp Green lentils, dried
1 slice preserved lemon, chopped finely (we got a jar of HMade preserved lemons for Xmas .. I don't usually use these)
1kg chopped potatoes - washed and skins left on before chopping
Pop everything except potatoes in the slow cooker on high for 5-6 hours or until the lentils are cooked.
** About half an hour before you want to eat, cook and mash the potatoes.
Serve onto plates.
** You can pre-cook these, assemble the shepherd's pie and heat under the grill the next day if you wish.