Moroccan shepherds pie

A twist on a family favourite. Easy to make and packed full of yumminess. I used half sweet potatoes in the mash as I had some to use up. 

Serves 6


1 tbsp olive oil

2 onions finely sliced

900g minced lamb

2 cloves of garlic, crushed

3cm piece of ginger finely chopped

1 tbsp each ground coriander, cumin and smoked paprika

1 tsp ground cinnamon

425ml of vegetable stock

100g ready to eat dried apricots

Juice of 1/2 lemon

For the topping 

1kg of potatoes, peeled and chopped into cubes

Large pinch of saffron

2 tbsp olive oil

1 garlic clove chopped

Pack of coriander chopped


Heat the oil in a large pan, add the onion and fry for 10 minutes until soft. Remove from the pan, then add the lamb and fry on high heat until browned all over. Return onions to the pan with the garlic and ginger, then stir in the spices and season with salt and pepper. 

Stir in stock and bring to the boil, reduce heat and simmer for 20 minutes. Stir in the apricots and lemon juice then simmer for a further 20 minutes.

Meanwhile, put the potatoes into a pan and cover with water. Add salt and saffron, bring to boil and then simmer for 20 minutes. Drain well, then return to pan, gently crush with a fork. Stir in oil, garlic and coriander until well combined. 

Preheat oven to 200°. Pour lamb mince into a 2 litre ovenproof dish. Spoon over the potatoes and bake for 30 minutes until the potatoes are brown and crispy. 


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