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Warming Moroccan-style Shepherd's Pie
Get ready to be whisked off to Marrakech with this Moroccan-inspired twist on a British classic. Simmer juicy British lamb mince in a warm and flavourful sauce, infused with cinnamon, caraway and cumin. Then top with fluffy mash and grill in the oven until golden perfection.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 20g pine nuts
- 4 garlic clove
- 200g baby tomatoes
- 1 onion
- 4 large potatoes
- ½ tsp ground cinnamon
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 240g green beans
- 4 tbsp tomato purée
- 500g lamb mince
- 4 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 handful of fresh coriander
Nutritional Information
Calories: 586
Protein: 34g
Carbs: 54g
Fat: 23g
Warming Moroccan-style Shepherd's Pie
Get ready to be whisked off to Marrakech with this Moroccan-inspired twist on a British classic. Simmer juicy British lamb mince in a warm and flavourful sauce, infused with cinnamon, caraway and cumin. Then top with fluffy mash and grill in the oven until golden perfection.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, sieve, a measuring jug, a masher & large ovenproof dish
Get the potatoes on
- Peel and roughly chop the potatoes, then add to the saucepan
- Simmer for 18-20 mins, until soft, then drain
Prep the veg
- Finely dice the onion. Finely chop or crush the garlic. Roughly chop the coriander. Trim the green beans
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and garlic and cook for 4 mins, until softening
Get simmering
- Add the lamb to the pan and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the cinnamon, Moroccan spice mix and tomato puree. Cook for 2 mins, and then add the stock powder, whole tomatoes and 200ml water
- Simmer for 5-7 mins, until the lamb mince is cooked through
- Stir through the pine nuts and coriander. Season with salt and pepper
Grill the pie
- Turn the grill to high (240C)
- Return the potatoes to the saucepan and mash with 1 tsp oil and a pinch of salt and pepper
- Add the lamb mixture to the large ovenproof dish, and top with the mash, using a fork to scrape lines onto the topping
- Grill for 8-10 mins, until the top of the pie is golden
Cook the green beans & plate up
- Meanwhile, rinse the potato saucepan, fill with salted hot water and bring to a boil
- Once boiling, add the green beans and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
- Serve the Moroccan-style shepherd's pie onto plates, with the green beans alongside
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