Moroccan Shepherd's Pie
Moroccan Shepherd's Pie
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Category
Dinner
Talk about comfort food. This Moroccan Shepherd's Pie is perfect for these cold winter days, it’s a great blend of spices with the familiar comfort of meat and potatoes and will leave your house smelling wonderful.
I love traditional Shepherd’s pie, but find it a little to heavy at times. This Variation is perfect, if you are looking to clean up your diet a little but still want those delicious comfort foods. I actually even prefer this Moroccan pie to the traditional one. I like to load mine with different veggies to make sure I’m packing in the nutrients!
You can make a big batch and feed a crowd, or make beautiful individual portions for a lovely dinner for two.
Author:
Ingredients
1 tablespoon olive oil
1 leek, chopped
1 large carrot chopped
1 large handful of spinach
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
1-2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
½ tsp chilli flakes
1 teaspoon smoked paprika
1 teaspoon honey (optional)
1 ½ cup chopped plum tomatoes (about ¾ 28 oz can, drained)
½ cup stock (vegetable, chicken or beef) + salt to taste
½ bunch cilantro, stems removed, chopped
1 lb sweet potatoes, peeled and cut into chunks
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons non-dairy milk (more if needed)
For the filling:
For the mash:
Directions
Brown the ground meat in a large skillet over medium high heat. Add in the garlic and ginger and cook till meat is cooked through.
Remove meat from skillet and set aside.
Add olive oil to the pan along with the leek, and carrots. Cook for about 4-5 minutes then add in all the spies. Cook for another 6-8 minutes, till the veggies begin to soften.
Add the cooked meat back to the pan with the veggies. Stir to combine everything together.
Add in tomatoes, chicken stock and honey.
Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
Add spinach and chopped cilantro, stir and remove from heat.
Season with salt and pepper to taste.
For the mash:
Peel and cut the sweet potato into large pieces.
Boil the potatoes in salted water for 15 minutes or until tender.
Drain well, add the olive oil, cumin, garlic powder, salt and milk.
With a hand blender (or potato masher), blend until they reach a creamy consistency.
Assembly:
Preheat oven to 350 degrees F.
Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top. Ora few small ramekins.
Bake for 40 minutes until the topping is beginning to brown.
Garnish with extra chopped cilantro, if desired.
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