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Moroccan-spiced shepherd's pie

Quick spiced shepherd's pie

Moroccan-spiced shepherd's pie

Name: Moroccan-spiced shepherd's pie
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 4 tbsp olive oil; 500g pack minced lamb; 3 tbsp Morroccan spice mix (we used Schwartz's); 400g can chopped tomato with garlic and onion; 750g cooked potato

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4 out of 5.2 ratingsRate

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A fast and tasty Shepherd's pie that will fill up the whole family

Freezable

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Simple green beans

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
500g pack minced lamb
3 tbsp Morroccan spice

mix (we used Schwartz's)
400g can chopped tomato

with garlic and onion
750g cooked potato

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Nutrition: per serving

kcal562
fat33g
saturates11g
carbs41g
sugars3g
fibre3g
protein29g
salt3.62g

Method

step 1

Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
step 2

Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.

RECIPE TIPS

COOKED POTATOES

Cooked potato makes a great standby for a quick supper. As well as an instant topping to a pie, leftover potatoes can be mixed with tinned fish for quick fishcakes or mixed with greens for bubble and squeak.

Recipe from Good Food magazine, January 2007

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A star rating of 4 out of 5.2 ratings

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