Moroccan Shepherds Pie

 Sue asked me for my recipe, so here goes..

Celery, chopped

Onion or spring onion, chopped

Carrots, chopped

1 butternut

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.

Take care,

Tracey xx