Good Nutrition & Shepherd’s Pie
With Veganurary and the new year in full swing, I was keen to try this nutritionally balanced recipe that proves that eating healthily doesn’t have to be restrictive. Full of flavour, this Moroccan-style veggie shepherd’s pie demonstrates that with Weight Watchers, no food is off limits.
Following Weight Watchers means that you can still enjoy the foods you love. Weight Watchers Flex offers a wide range of zero Points foods that guide members toward a healthier pattern of eating. It gives people the freedom and flexibility they need to make significant lifestyle changes that have positive benefits beyond just weight loss.
Weight Watchers unique and easy to follow SmartPoints plan puts a focus on losing weight in a healthy and sustainable way, with education on portion control and nutritionally balanced meals.
Following a vegan diet doesn’t mean you have to compromise on comforting and filling foods. If eating a vegan diet conjures up images of lettuces and malnourished sticks, you couldn’t be further from the truth (although, I’m sure there are plenty of people that eat badly regardless whether they’re meat eaters or not). This Moroccan-style veggie shepherd’s pie is the perfect meal to cook on those winter nights when you just want something wholesome and filling.
You can edit the recipe according to your own tastes. I added a load of mixed veg to bulk mine out and topped it with potato and added some Violife vegan cheese. This did, however, make it higher in points for me, but it was worthwhile. I also had a drop of gravy. It was delicious, however, I’m sure it’s equally as delicious if you follow the method to the dot.
Serves 4 – 0 SmartPoints per serving
Prep time 20 minutes Cook time 1 hour 25 minutes
1 large butternut squash, halved and deseeded (you’ll need about 1kg of flesh)
Calorie controlled cooking spray
1 onion, finely chopped
2 large carrots, finely diced
2 celery stalks, finely chopped
250g chestnut mushrooms, sliced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
¼ tsp chilli flakes
400g tin green lentils in water
400g tin chopped tomatoes
250ml vegetable stock, made with ½ a stock cube
Handful fresh flat-leaf parsley, roughly chopped
1 Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the butternut squash all over with cooking spray and put on a baking tray, cut-side up. Season and roast for 1 hour or until tender. Set aside to cool slightly and reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Once cool, scoop out the roasted flesh and mash until smooth, seasoning well.
2 While the squash is roasting, mist a large nonstick frying pan with cooking spray and cook the onion, carrots and celery over a medium heat for 8-10 minutes, until softened. Add the mushrooms, garlic and spices and cook for a further 2 minutes. Stir in the lentils (after draining the water from the tin), the chopped tomatoes and the stock. Season, bring to the boil then simmer, covered, for 10 minutes.
3 Transfer the lentil mixture to a 20cm square pie dish. Spoon over the mash, making sure that none of the lentil mixture is visible. Cook for 25 minutes until piping hot. Let rest for 10 minutes then serve garnished with the parsley.
I hope you also enjoy this meal as much as I did. I’ll be cooking it many times before the winter is over. You can find more of my Weight Watchers recipes here.
Thanks for reading.