Moroccan Shepherd’s Pie
Preparation Time: 35 minutes
Cooking Time: 1 hour
Serves: 6 people
Can be made in advance, will freeze.
It is great to have a Pesach recipe that does not contain ground almonds and eggs! As much as one loves these traditional ingredients it is comforting on the stomach to find something that is not only very tasty but healthy too! The addition of the dried apricots sweetens the meat, which makes it more child friendly. If you are allergic to nuts just omit the pine kernels and add some chopped spinach as a substitute.
To serve this in a more stylish way make in individual ramekins. It may also be easier for serving and freezing.
Ingredients
- 2 tablespoons – olive oil
- 675g minced lamb
- 1 onion- peeled and roughly chopped
- 2 cloves garlic – finely chopped
- 2 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 150ml chicken soup strained / stock
- 150g dried apricots – roughly chopped
- 3 tablespoons pine kernels
- Salt and freshly ground black pepper
For the Topping
- 1.5kg potatoes – peeled and roughly chopped
- 3 tablespoons Rakusen’s margarine
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Method
- Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
- Heat the olive oil in a large frying pan.
- Sauté the onion until just soft; add the minced lamb, garlic, tomato paste, stock or chicken soup and cinnamon.
- Stir and cook until the meat is completely brown. This will take about 10 minutes.
- Add the apricots and pine nuts. Season well.
- Place the potatoes in a saucepan and cook until they are very soft.
- Drain and mash. Add the margarine, olive oil and season to taste.
- Place the cooked meat mixture in a large ovenware dish. Spoon on the mashed potato, level with a knife and make lines on the top with a fork.
- Bake for 35 minutes.
Serve with a selection of green vegetables or a green salad.
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