Moroccan Spiced Shepherd’s Pie
Ingredients
Meat mixture:
450g lean minced Welsh Lamb
1 clove garlic, crushed
1 large onion, finely diced
2 carrots, peeled and finely diced
1 tsp cumin
1 tsp allspice
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp fennel seeds
2 tbsp tomato purée
1 tbsp flour
½ pt vegetable or lamb stock (more might be required)
25g pine nuts (optional)
Chopped parsley to serve (optional)
For the topping:
400g boiling potatoes, peeled and quartered
200g sweet potatoes, peeled and quartered
25g butter
Splash milk or cream
Seasoning
Method
- Put the potatoes on to boil, while potatoes are boiling make up the meat mixture.
- Put the pan on a low heat and dry fry the mince, when a little fat comes out add the onion and garlic and fry until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts (Optional)
- Cook for 20 minutes, and then transfer into a pie dish.
- When the potatoes are soft, drain, add the seasoning, butter and milk. Mash until creamy.
- Spoon or pipe the potato onto the meat mixture. Cook in oven 200 C, 180 c fan, gas 6 for a further 15 minutes until the potatoes have browned.
Facts
Lamb is a rich source of Vitamin B12 . Vitamin B12 supports normal energy-yielding metabolism and contributes to the normal function of the immune system. Vitamin B12 also plays a role in reducing tiredness and fatigue.
Moroccan Spiced Shepherd’s Pie
- Skill level:
- Easy
- Recipe time:
- 60 mins
Nutrition
Each serving provides:
Energy 1872 kj
Calories 446 kcal
Fat 21g
Of which Saturates 10g
Salt 0.79 g
Iron 3.6 mg
Zinc 4.7 mg
Protein 26g
Fibre 7g
Carbohydrates 41g
Of which sugars 11g