Lamb Tagine Shepherd’s Pie

Lamb Tagine Shepherd’s Pie is a fusion dish that combines the flavors of Moroccan tagine with the comforting elements of a traditional shepherd’s pie.

This is high protein and non vegetarian recipe. Dish can be prepared in 160 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

Print Recipe

Medium

Lamb Tagine Shepherd’s Pie

Cooking Method: Baking, Stewing Cuisine: Moroccan Courses: Comfort Food, Dinner, Main Course Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 120 min Rest Time 10 min Total Time 2 hrs 40 mins

Servings: 6 Calories: 3000

Best Season: Fall

Ingredients

Servings

• 800 gram Lamb Shoulder
• 2 medium Onion
• 4 clove Garlic Cloves
• 4 medium Carrots
• 2 stalk Celery Stalks
• 1 can Canned Tomatoes
• 2 tablespoon Tomato Paste
• 1 cup Chicken Stock
• 2 teaspoon Ras el Hanout Spice Blend
• 1 stick Cinnamon Stick
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 kg Potatoes
• 4 tablespoon Butter
• 1 cup Milk
• 2 unit Egg Yolks

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large ovenproof pot, heat the olive oil over medium heat. Add the lamb shoulder and brown it on all sides. Remove the lamb from the pot and set it aside.
3. In the same pot, add the onions and garlic. Sauté until the onions are translucent.
4. Add the carrots, celery, canned tomatoes, tomato paste, chicken stock, Ras el Hanout spice blend, cinnamon stick, salt, and black pepper. Stir well.
5. Return the lamb shoulder to the pot and bring the mixture to a simmer. Cover the pot and transfer it to the preheated oven. Cook for 2 hours or until the lamb is tender.
6. While the lamb is cooking, peel and chop the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender.
7. Drain the potatoes and return them to the pot. Add butter, milk, and egg yolks. Mash until smooth and creamy.
8. Once the lamb is cooked, remove it from the oven and shred the meat using two forks. Discard the cinnamon stick.
9. Transfer the shredded lamb and the cooking liquid to a baking dish. Spread the mashed potatoes over the lamb mixture.
10. Place the baking dish in the oven and bake for 25-30 minutes, or until the potatoes are golden brown.
11. Remove from the oven and let it rest for 10 minutes before serving.
12. Serve hot and enjoy!

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 45g15%

Sugars 5g

Protein 30g60%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.