Serving size

1 person 2 people 4 people

Ingredients

2 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
2 garlic clove
20g pine nuts
150g lamb mince
½ tsp ground cinnamon
1 onion
110g baby tomatoes
2 tbsp tomato purée
160g green beans
2 large potatoes
11g beef stock powder

(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	722Kcal
	498kJ	3022kJ
Fat	5.4g	33g
of which saturates	1.9g	11g
Carbohydrates	10g	58g
of which sugars	2.1g	13g
Protein	6.9g	42g
Salt	0.23g	1.4g
Fibre	2.0g	12g

Ingredients

1 handful of fresh coriander (use half)
2 tbsp tomato purée (use half)
11g beef stock powder (use half)

(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
2 tbsp Moroccan seasoning (use half)

(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
2 large potatoes
0.5 tsp ground cinnamon (use half)
1 onion (use half)
160g green beans (use half)
20g pine nuts (use half)
110g baby tomatoes (use half)
2 garlic clove
150g lamb mince

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	919Kcal
	470kJ	3847kJ
Fat	4.1g	33g
of which saturates	1.5g	12g
Carbohydrates	12g	99g
of which sugars	1.8g	14g
Protein	5.7g	47g
Salt	0.17g	1.4g
Fibre	2.0g	16g

Back

High protein 1/3 daily fibre 5 plants

Moroccan-style Shepherd's Pie

Prep time: 15 mins

Total time: 40 mins

Cuisine: Moroccan

Food group: Lamb

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.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a measuring jug, a masher & a medium ovenproof dish

Make the mash

Peel and roughly chop the potatoes, then add to the saucepan
Simmer for 18-20 mins, until soft, then drain
Return to the pan and mash with 1 tsp oil and a pinch of salt and pepper

Prep time

Finely dice the onion. Finely chop or crush the garlic. Roughly chop the coriander. Trim the green beans

Simmer simmer

Heat the large frying with 1 tsp oil on medium-high heat. Once hot, add the onion and garlic and cook for 4 mins, until softening
Add the lamb 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 and cook for 2 mins
Stir in the stock powder, whole tomatoes and 100ml water (50ml for 1 person). Simmer for 5-7 mins, until the lamb is cooked through
Stir through the pine nuts and coriander, and season with salt and pepper

Assemble the pie

Turn the grill to high (240C)
Add the lamb mixture to a medium ovenproof dish, and top with the mash, using a fork to scrape lines in the topping
Grill for 8-10 mins, until the top of the pie is golden

Last bits & plate up

Rinse the potato saucepan, fill with hot salted water and bring to a boil
Add the green beans and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
Share the Moroccan-style shepherd's pie between plates, with the green beans alongside