Recipe
Moroccan Shepherd's Pie
1.25 hours
Ingredients
| 1 | tablespoon olive oil |
| 500g | lamb mince |
| 1 | brown onion, halved, thickly sliced |
| 1 | carrot, chopped |
| 1 | tablespoon harissa spice blend |
| 410g | can crushed tomatoes |
| 2/3 | cup Massel beef stock |
| 100g | green beans, trimmed, cut into 2cm pieces |
| 900g | sweet potato, peeled, chopped |
| 1/2 | teaspoon ground cinnamon |
| 20g | butter, chopped |
Method
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Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add onion, carrot and harissa. Cook, stirring, for 5 minutes or until onion is softened. Add tomato and stock. Bring to a simmer. Reduce heat to medium-low. Simmer for 7 minutes or until thickened slightly. Stir in beans. Cook for 4 minutes or until beans are just tender.
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Step 2
4 cup cold water. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Mash until smooth. Add cinnamon and butter. Stir with a wooden spoon until combined. Season with salt and pepper.
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Step 3
Preheat grill on high. Spoon mince mixture into a 2-litre-capacity flameproof baking dish. Dollop with mash. Grill for 2 minutes or until mash is lightly browned. Serve.
