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Moroccan Shepherds Pie
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Moroccan Shepherds Pie Ingredients - serves 6 | |
1 tbsp | olive oil |
2 | onions |
2lbs | lean minced lamb, ( I used beef) |
2 gloves garlic 1’ piece root ginger – finely chopped ( I used ginger powder – could not it here) | |
1 tbsp | ground coriander, (cilantro) |
1 tbsp | ground cumin |
1 tbsp | paprika |
1 tsp | dround cinnamon |
¾ pt | vegetable stock |
4 oz dried apricots – chopped juice ½ lemon Topping | |
2lb 4 oz | potatoes |
2 tbsp | olive oil |
large pinch | saffron, (I used turmeric) |
1 garlic clove – chopped | |
fresh coriander |
Method
1. Heat oil in pan, add onion and fry for 10 mins. Remove from pan and add meat, fry until brown. Return onions to pan with garlic and spices and salt and pepper.
2. Stir in stock, bring to boil, add apricots. Reduce heat, cover and simmer for 20 mins.
3. Meanwhile, cut potatoes in cubes – no need to peel. Put in pan with salt and saffron and cook for 20 mins. Drain well and return to pan and crush roughly with fork. Stir in oil, garlic and coriander til well combined.
4. Pre-heat oven to 400f/200c/gas 6. Taste the meat mixture and season if necessary. Stir in the lemon juice and spoon into ovenproof dish.
5. Bake for 30 mins til crisp and brown
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