Fond memories of Morocco, evoking all the tastes you associate with that country - honey, apricots, mint, lamb & tomatoes. Presenting today this game changer ‘Moroccan Shepherds Pie’. If you wish to keep it veggie just replace the lamb with a mix of butter beans & chickpeas. The flavours are truly sensational.
Moroccan Shepherds Pie
Ingredients. Serves 4-6.
500 grms lamb mince.
1 tablespoon rapeseed oil.
1 red onion, finely chopped.
2 cloves of garlic, finely chopped.
2 celery stalks, finely chopped.
2 carrots, finely chopped.
1 teaspoon of each of the following -cumin, paprika, cinnamon & chilli powder.
1 x 400 grms tin of cherry tomatoes (Aldi, Tesco)
A handful of chopped dried apricots..
1 teaspoon honey.
6 leaves of fresh mint, finely chopped.
Salt & pepper.
Sweet Potato Mash.
800 grms of peeled & chopped sweet potatoes.
Juice of 1/2 orange.
1 teaspoon ground cumin.
A knob of butter.
Salt & pepper.
1. Heat 1/2 the oil in a pan & add lamb & brown off. Set ask.
2. Add the rest of the oil & sweat off the vegetables, garlic & spices for a few minutes.
3.Add tin of cherry tomatoes, apricots, chopped mint& 1 dessert spoon of bouillon. Season with salt & pepper, bring to the boil & simmer for 30 minutes.
4. Pour into individual dishes or 1 large one.
5. Meanwhile put on the sweet potatoes to boil. When they are soft, drain well & mash. Add butter, orange juice, cumin & seasoning.
6. Pile onto of the pies.
If you have any questions on any of the recipes, please contact me in the comments box on my blog. I would love to hear from you to see how you are getting along.
Again if there is anything you would like me to cover, just let me know.
Coming up next is Trisha’s Chicken Curry, requested by a dear friend. This old chestnut has being around my kitchen since the 1980's and never fails to please😂