This Moroccan Shepherd’s Pie recipe came into being when I was writing up one of the entries for the guide book I’ve been hired to write, and found myself writing the content for this amazing Middle Eastern restaurant in Bristol.
Reading through their menu had me craving the spices of Morocco.
And as there was a pack of lamb mince in the fridge, this pimped shepherds pie was inevitable :)
I wanted to add an aubergine to the meaty part, but it seems they are few and far between in rural Cornwall in October.
Whilst that’s a shame, there was enough good stuff going on that it certainly wasn’t missed.
I was however lucky enough to find some fresh turmeric root on my recent travels (another item that is nigh on impossible to find down here).
But, if you can’t get your hands on any fresh, feel free to substitute a teaspoon of dried turmeric in its place.
Take your time whilst browning the meat and sweating the onions if you can, and you’ll be rewarded by a depth of flavour that will blow you away.
If you’re using Quorn instead of lamb mince, there’s no need to brown it first.
- 6-8 potatoes peeled and chopped plus milk & butter for mashing.
- 1 tablespoon of your favourite cooking oil
- 500 g lamb mince or use Quorn for a veggie version
- 4 cloves garlic minced
- 2 onions chopped
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 3 inch pieces of fresh turmeric or 1 teaspoon dried, peeled & grated
- 1 tin tomatoes
- 1 tin chickpeas drained
- Bring the potatoes to the boil and cook for around 20 minutes before mashing with milk & butter.
- Break the mince up into small pieces whilst heating up the oil in a large frying pan. Sprinkle the meat into the hot pan and just let it sit for 3 or 4 minutes. Stir, then again let the meat sit without being disturbed. Do this once more and you should have some lovely darkened crispy bits of meat that are full of flavour.
- Tip the meat out into a bowl and put to one side, spooning or draining off as much fat as you can.
- Turn the heat down, spoon a little oil back into the pan and add the onions. Let them sweat for a few minutes.
- Next add the garlic, turmeric and spices and again let cook for a few minutes.
- Add the rest of the ingredients to the pan, including the mince and mix well.
- Pile the spiced meant into a baking dish, top with the fluffy mashed potatoes and bake for 45-60 minutes in an oven preheated to 180c/350f/gas 4
Janice says
That sounds so good, I love Moroccan flavours.
Jane Sarchet says
Cheers Janice, me too :)
Janie x
Heidi Roberts says
Looks fantastic, I have found fresh tumeric but it doesn’t look all that fresh, must keep looking.
Jane Sarchet says
It is worth hunting down Heidi, although it does turn your hands bright yellow :D
Janie x
Maz Gill says
Nom nom nom…. Definitely going to be in my repotoire.
Jane Sarchet says
Oh Maz, you’re going to love it! Proper comfort food with a little bit more interest than normal :)
Janie x
Glamorous Glutton says
Fab idea, I love this Janie. Such a change from the regular recipe, I have to make it for the Glams. GG
Jane Sarchet says
Aww, hope you love it as much as we did GG ;)
Janie x
Bintu @ Recipes From A Pantry says
I am digging the addition of chickpeas to your dish. Stumbled.
Jane Sarchet says
Thanks Bintu :)
Janie x
Kite Hill says
We had this for supper last night-absolutely delicious flavours! Maybe we’ll add a little more liquid to the mince next time..?
Jane Sarchet says
Brilliant, so glad you enjoyed it! If it came out a little dry then definitely add some liquid, you could use water, stock or even a little red wine :)
Janie x
Rosie @Eco-Gites of Lenault says
I’m going to do a variation of this tonight with left over roast lamb and the half jar of chickpeas I have in the fridge .. and I still have a few aubergines in the polytunnel. No turmeric root though.
Jane Sarchet says
Perfect! Let me know how it turns out :)
Janie x