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Moroccan-style shepherd's pie
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spiced lamb shepherd's pie with harissa and sweet potato mash.
Ingredients:
  • 18.20 gm olive oil
  • 500g lamb mince
  • 1 brown onion, halved, thickly sliced
  • 1 carrot, chopped
  • 20.00 ml harissa spice blend
  • 410g can crushed tomatoes
  • 168.30 gm beef stock
  • 100g green beans, trimmed, cut into 2cm pieces
  • 900g sweet potato, peeled, chopped
  • 1.25 gm ground cinnamon
  • 20g butter, chopped
Instructions:
  • In a large, deep frying pan over medium-high heat, warm the oil. Add the mince and cook for 5 minutes until browned, breaking it up with a wooden spoon. Add onion, carrot, and harissa, and cook for 5 more minutes until the onion is softened. Stir in the tomato and stock and bring to a simmer. Reduce the heat to medium-low and simmer for 7 minutes until slightly thickened. Add the beans and cook for 4 more minutes until just tender.
  • Place the sweet potato in a microwave-safe bowl with 1/4 cup of cold water, cover, and microwave on HIGH for 6 minutes until tender. Drain the sweet potato, then mash until smooth. Mix in cinnamon and butter, stirring with a wooden spoon until well combined. Finally, season with salt and pepper to taste before serving.
  • Preheat the grill on high. Transfer the mince mixture to a 2-liter flameproof baking dish. Top with dollops of mash. Grill for 2 minutes, or until the mash is golden brown. Serve and enjoy!

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