Moroccan Shepherd's Pie

Photo: John Autry; Styling: Cindy Barr
Sweet potatoes provide a nice foil for the full-flavored lamb, tangy olives, and earthy spices. You can also bake the entire mixture in an 8-inch square baking dish. Assemble up to a day ahead, cover, refrigerate, and bake just before serving.

Yield:

4 servings

Recipe from

Recipe Time

Total: 1 Hour, 24 Minutes

Nutritional Information

Calories 515
Fat 22 g
Satfat 7.9 g
Monofat 10.6 g
Polyfat 2.1 g
Protein 22.1 g
Carbohydrate 58.3 g
Fiber 7.9 g
Cholesterol 105 mg
Iron 4 mg
Sodium 885 mg
Calcium 112 mg

Ingredients

1 tablespoon olive oil
1 pound bone-in lamb shoulder, trimmed and cut into 1/2-inch pieces
1 teaspoon ground cumin, divided
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped onion
4 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, lower-sodium chicken broth
1/2 cup water
1/3 cup sliced pimiento-stuffed green olives
1/3 cup raisins
2 tablespoons honey
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon, divided
1 cup frozen green peas
4 cups chopped peeled sweet potato
1 large egg, lightly beaten
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Add lamb to pan, and sauté for 4 minutes, turning to brown on all sides. Remove lamb from pan. Add onion to pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste, and sauté 30 seconds, stirring frequently.

3. Add chicken broth and 1/2 cup water to pan, and bring to a boil, scraping pan to loosen browned bits. Return lamb to pan. Stir in the remaining 1/2 teaspoon ground cumin, olives, raisins, honey, ground red pepper, and ground turmeric. Stir in 1/8 teaspoon ground cinnamon. Reduce heat, and simmer for 30 minutes, stirring occasionally. Remove from heat; stir in peas.

4. Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl. Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins; spread potato mixture evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350° for 25 minutes or until bubbly.

Note:

Julianna Grimes,

March 2011