Recipe for delicious Moroccan spiced shepherd’s pie
You know when you just get something right? This is one of those winning-at-life type of dinners! Makes for a mouth-watering alternative to a bog-standard shepherd or cottage pie and is so simple to make. It doesn’t cost the earth either. My sister-in-law made a version of this when I was on Whole30 and couldn’t wait to try it again myself!
Ingredients (serves two hungry people)
1 large eschalion shallot (or 2-3 regulars) chopped
2 large cloves of garlic finely chopped
1 1/2 tsp olive oil
250g lamb mince
1/2 tin of chickpeas (cooked)
1 tin chopped tomatoes
1 red chilli deseeded and finely chopped
1 tsp cumin
1 tsp turmeric
1/2 tsp sea salt
1/2 tsp black pepper
Handful of coriander, roughly chopped
2-3 medium sweet potatoes (seasoned to taste when cooking) peeled and chopped
Boil the sweet potatoes in a pan – they should take about 20 minutes – just enough time to prepare the filling!
Heat your large frying pan on a low-medium heat with the olive oil. Once heated, add the garlic and shallots and lightly fry off for 5 minutes before adding your mince. Brown the mince for 5 minutes then add the chickpeas. Once those have been in for 5 minutes, add the chopped tomatoes, chilli, cumin and turmeric. Cook the whole lot together for another 5 minutes before adding the coriander for 1 minute. By this time, the mince should be nicely cooked without being overcooked (remember you’re going to char the pie under the grill). Take the pan off the heat and set aside. Pre-heat your grill on the highest setting.
Your sweet potatoes should now be ready, drain them off and mash. I like to hand blend mine as it gives them a real puree consistency but a good old fashioned mash will also suffice!
Take your pie dish and add the filling, patting it down as you go – this helps to stop any overflow once you put the mash on. Then pop the mash on the top, smooth it over then criss-cross a fork over the top – this helps the top ridges to char nicely and imparts a better flavour on the mash.
Pop under the grill, as close to the grill as possible, for about 10 – 15 minutes (just keep an eye on it, you will see when it’s done!) and voila..!
If you’re going to make any of my recipes, I highly recommend this one. Serve with some nice green vegetables – asparagus was a perfect partner for this dish and can be cooked while the pie is charring in the oven.
Let me know if you try the recipe what you think – I hope you love it as much as I do!
the wee food blogger 💛