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
Nutrition Facts
Moroccan Sherpherd’s Pie
Amount Per Serving
Calories 604Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g81%
Cholesterol 91mg30%
Sodium 110mg5%
Potassium 1726mg49%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 2g2%
Protein 30g60%
Vitamin A 15IU0%
Vitamin C 41.4mg50%
Calcium 148mg15%
Iron 13.5mg75%
* Percent Daily Values are based on a 2000 calorie diet.