Moroccan Spiced Shepherd’s Pie with a Crispy Sweet Potato Topping

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4 people
Meal course
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1 .
For the filling
1 whole
Chilli - de-seeded and finely chopped
4 whole
Garlic clove - peeled and finely chopped
1 medium
Courgette - finely chopped
1 medium
Red onion - peeled and finely sliced
1 medium
White onion - peeled and finely chopped
2 tbsp
Olive oil
250 grams
Lamb mince
2 tsp
Ground cumin
1 tsp
Ground coriander
1/2 tsp
Ground ginger
1/2 tsp
2 whole
Cinnamon stick
400 g tin
Chick peas - drained and washed
1 tsp
Rosemary - finely chopped
10 whole
Cherry tomatoes - halved
200 ml
Lamb stock
2 tbsp
Tomato Puree
1 tsp
1 handful
2 .
For the mash
5 medium
White potato - peeled and sliced
2 medium
Sweet potato - peeled and sliced
1 Twist
Salt and pepper
50 grams
2 tbsp
Parmesan cheese - finely grated
Moroccan Spiced Shepherd’s Pie with a Crispy Sweet Potato Topping
  1. In a large casserole dish (I find a cast iron one best), heat the oil and gently fry the onion until soft. Add the lamb and cook until browned off – stirring to break up the lumps. Add the garlic, courgette, chilli and pepper and cook for 5 minutes. Stir in the all the herbs and spices and simmer for 2 minutes. Add the remaining ingredients, bring to the boil and them simmer for at least half an hour, but the longer the better.
  2. Pre-heat the oven to 180’C
  3. Cook the potatoes in boiling salty water for 15-20 minutes, until soft enough to mash. Strain the potatoes and return to a low heat to get rid of any excess liquid. Mash together with the butter and salt and pepper until smooth and fluffy.
  4. Pour the lamb mix out into a suitable oven proof dish and pipe or spread the mash on top. Sprinkle over the parmesan and a little black pepper and bake in the oven for 40 minutes, until lovely and crisp.
  5. Serve with seasonal vegetables and enjoy!

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