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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
- 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.)
Nutritional Information
Calories: 722
Protein: 42g
Carbs: 58g
Fat: 33g
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
Nutritional Information
Calories: 919
Protein: 47g
Carbs: 99g
Fat: 33g
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 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
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