Talk about comfort food, this Moroccan Shepherd's Pie is perfect for those cold winter days. Not only is it delicious, filling, and healthy, the fragrant spices will leave your entire house smelling wonderful.
I love traditional Shepherds Pies, but find they can be a little too heavy at times, and I actually prefer the taste of this healthier variation. It's just the thing if you're looking to clean up your diet a bit, but still want to enjoy those delicious comfort foods. I like to load mine with different veggies to make sure I’m packing in the nutrients!
You can make a big batch to feed a crowd, or prepare smaller beautiful portions for a lovely dinner for one or two.
Ingredients
For the filling:
1 lb grass-fed ground lamb or beef (I like to do half and half)
1 tablespoon olive oil
1 leek, chopped
1 red onion, chopped
1 large carrot chopped
1 large handful of spinach
3 cloves garlic, chopped
1 1/2 tablespoon grated fresh ginger root
1-2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoon honey (optional)
1 ½ cup chopped plum tomatoes
½ cup stock (vegetable, chicken or beef) + salt to taste
½ bunch cilantro, chopped
For the mash:
1 lb sweet potatoes, peeled and cut into chucks
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons non-dairy milk (may need to add more if needed for consistency)
Recipe
For the filling:
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 onions, leek, and carrots. Cook for about 4-5 minutes then add in all the spices. 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 (or a few small ramekins) with the filling and spread the mash on top.
Bake for 40 minutes until the topping is beginning to brown.
Garnish with extra chopped cilantro, if desired.