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Moroccan-spiced shepherd’s pie recipe

Moroccan-spiced shepherd’s pie recipe

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This unique riff on a classic shepherd's pie makes for an excellent dinner option when you're on your own and feel like getting experimental in the kitchen. See method

  • Serves 1
  • 20 mins to prepare and 40 mins to cook
  • 554 calories / serving

Ingredients

  • ½ tbsp vegetable oil
  • ½ 250g pack lamb mince
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 1 chicken stock cube, made up to 300ml
  • 50g frozen garden peas
  • 15g coriander, finely chopped
  • 1 medium sweet potato, peeled and cut into 2cm chunks
  • 100g Tenderstem broccoli
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    2335kj
    554kcal
    28%
  • Fat

    23g 33%
  • Saturates

    8g 39%
  • Sugars

    19g 21%
  • Salt

    4.8g 80%

of the reference intake
Carbohydrate 56.1g Protein 36.5g Fibre 15.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Heat the oil in a frying pan over a high heat. Add the lamb, breaking it up with the back of a wooden spoon and fry for 5 mins until starting to crisp. Add the onion and fry for a further 5 mins before adding the garlic, cumin, cinnamon and tomato purée. Cook for 2 mins until fragrant. Mix in the stock, bring to the boil and simmer for 10 mins until reduced by half. Stir through the peas and the coriander, saving a little to garnish, and season to taste.
  3. Meanwhile, bring a pan of salted water to the boil. Add the sweet potato and simmer for 15 mins until soft. Drain, return to the pan and mash with a pinch of salt and pepper until smooth.
  4. Spoon the lamb filling into a small ovenproof dish and top with the sweet potato. Place on a baking tray and bake for 25 mins until golden and bubbling. 
  5. After the shepherd’s pie has been cooking for 15 mins, place the broccoli in a steamer and cook for 10 mins until bright green and tender.
  6. Serve the shepherd’s pie with the broccoli, sprinkled with the remaining coriander.

Leftovers: Use the remaining lamb mince to make quick minted lamb burgers.

See more Pie Recipes


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