Moroccan Shepherd’s Pie - my way

Inspired by an Annabel Langbein recipe.

This is great way to serve mince / diced lamb (or other meats)  and add lentils, pulses and lots of veggies  to the family dinner - delish !  And the left-overs taste even better the next day. 

I make a double quantity of the meat/lentil mixture, cook and portion into freezer bags which I flatten slightly to speed up defrosting later (double-bag so you can add a paper label in between the two bags then you know what it is later - no freezer mysteries!)

Then as needed, I just defrost, only needing to cook and mash the sweet potato topping - then reheat the lot for a nourishing dinner.

PS: if the family wonders what chickpeas are - is it a crime to tell them chickpeas are similar to chicken nuggets only smaller and yummier??  Wilbur believes this, and would I lie to him?

Serves:            6 plus leftovers - flavours are even better the next day.

Preparation:   20 minutes and sweet potato can be cooking during this time too

Cooking:        40 minutes on the stove (incl 20 min simmering - so you are not really cooking 40 min!) 

                     then  20 -30 mins baking in oven 

Ingredients:

500 g lean mince or diced meat (fat removed)   -   preferably lamb, beef good too. I don't recommend using pork or chicken as the spices need a stronger meat for balance which is why lamb is my preference.

Chickpeas (cooked -or a tin, rinsed and drained) -  add half a cup (more is better) to balance the meat portion

2 onions chopped

1 - 2  garlic cloves crushed   (your preference)

Australian Olive oil.                  

Handful of red lentils (helps thicken) -  I add -    but depends on how thick you like the final dish

1 tablespoon grated fresh ginger

2 teaspoon each of ground cumin and turmeric

½ teaspoon each of ground cinnamon and cloves (could also add a quill during simmer then remove)

Dash chilli to your taste       - I use a pinch of dried chilli flakes

Splash Worcestershire sauce     

 a pinch of freshly grated lemon rind 

2 tablespoons tomato paste

1 large carrot grated (or very finely diced)

400 g can tomatoes (crushed or diced okay)

3 cups beef stock or vege stock if preferred –  VIP - salt reduced.  Have 1 litre ready - freeze unused.

TIP:

Amount of stock depends on  thickness preferred, and how many red lentils you added to soak up the stock.    

Can add more stock or even water, during the simmering process if necessary.

Finely chopped rosemary – this herb can overpower - so add about 1 ½ teaspoon -  and also a bit more to add to the mash later

½ cup chopped parsley

Plus Salt and pepper – depending on your taste. Should not need much salt.

Mash     

1 large sweet potato (needs to generously cover the filling) - cubed, cooked and mashed. 

                      TIP: I often roast pieces of sweet potato and save in the fridge or freezer for later.  Makes the

                      sweet potato taste richer and easy to add to lots of different recipes.

Mash in your preference of splash of olive oil etc, S&P , and tiny pinch fine diced rosemary

Topping - Sprinkle of black sesame seeds and a dash chopped parsley/mint etc

Method

Use a pan suitable for stove top cooking -  approx. 3” or more deep, large enough to simmer above ingredients ( NO lid necessary).  Also need an ovenproof baking dish – large rectangular  to bake pie

Preheat oven to 200 C. 

On the stove, in the pan - Brown the meat (if preferred – in oil  and then add salt & pepper – I add later)  

Add onion, garlic, the spices and stir in.  Approx 6 -7 mins til onion softens

Add tomato paste and stir in well.  Allow to cook over heat for  minute or two. (Mellows the paste)

Add carrot, canned tomatoes, Worc sauce, chickpeas and lentils, the Stock, rosemary 

Stir well then simmer 20-30min.

Check and adjust the Stock(add more if too thick)   until a thick but still juicy.(will dry slightly in oven)  

Mix in parsley and lemon rind and now taste it - maybe add S&P if you think so.

Transfer to large ovenproof baking dish.  

 

Top generously with mash and sprinkle with sesame seeds and some chopped parsley

Bake and brown in oven – approx. 20 mins – depends on oven

Serve with your choice of chutneys, bowl of Greek Yoghurt and chopped mint -  etc or sprigs of basil     and lots of green veggies and /or salads

Enjoy! Colleen