Easy Recipes – Morrocan Shepherds Pie
Morrocan Shepherds Pie
Serves 4
Prep time : 20 minutes
Cooking time : 45-50 minutes
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Ingredients
750 grams floury potatoes, peeled and cubed.
20 tablespoons of butter.
1/2 cup of milk.
1 tablespoon of olive oil.
2 cloves of garlic, crushed.
1 onion, finely chopped.
500 grams lean lamb mince.
2 carrots, peeled and finely diced.
1 zuchinni, finely diced.
1 large brown onion, finely diced.
1/2 cup frozen peas.
300 grams drained and rinsed tinned chickpeas.
1 cup vegetable stock.
2 tablespoons of harissa paste.
1 tablespoon of plain flour.
1/4 cup grated tasty cheese.
Method
Preheat an oven to 200C.
Salt a pot of boiling water, add potatoes and cook until tender, about 15 minutes. Leave sitting in water until needed.
While potatoes cook, heat the oil in a saucepan over medium heat.
Add the onion and cook for 2-3 minutes.
Add garlic and cook for 1 minute.
Add mince and cook until browned, about 8 minutes.
Add carrots and harissa.
Blend flour into stock and add to the pan.
Cook until thickened, about 10 minutes.
Add zuchinni and peas and cook until heated through, about 2 minutes.
Spoon this mixture into an 8 cup capacity dish.
Drain potatoes and return to pot.
Add milk and butter and mash until smooth.
Test for and adjust seasoning.
Using spatula, spread the potato mix over the mince mixture in an even layer.
Top with grated cheese and freshly ground black pepper.
Bake for 30 minutes, or until top is golden.
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