Moroccan Shepherd’s Pie
Shepherd's Pie originated in the UK and was traditionally made with leftover roasted meat. The Moroccan twist adds unique flavors to this classic dish.
This is high protein and non vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 1 pound Ground lamb
- 1 medium Onion, chopped
- 3 clove Garlic cloves, minced
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 2 tablespoon Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cinnamon
- 1 cup Chicken or vegetable broth
- 2 tablespoon Olive oil
- 2 pound Potatoes, peeled and diced
- 4 tablespoon Unsalted butter
- 1 cup Milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves, and cook until the onion is translucent.
- Add the ground lamb to the skillet and cook until browned.
- Stir in the diced carrots, frozen peas, tomato paste, ground cumin, ground coriander, ground cinnamon, and broth. Cook for another 5 minutes.
- Meanwhile, in a separate pot, boil the diced potatoes until tender. Drain and mash the potatoes with butter, milk, salt, and black pepper.
- Transfer the lamb mixture to a baking dish and spread the mashed potatoes on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Let it rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.