I recommend a few alterations/substitution: Scrap the sweet potato with cinnamon for a "russet" and keep it closer to a traditional Shepherd's Pie: Something about the competing flavor of the topping was a bit off. Next, dump the honey: why make a savory dish sweetish? If you have a store with any form of olive bar, scrap the bulk martini olives for pitted kalamata - in bulk a cheaper and much more flavorful choice. And lastly, I'm not 100% sure the effort in transforming a bone-in lamb shoulder was superior to any other lamb stew meat as you're looking here for a the lamb meat as a flavor and enough rendered fat to substitute for any other sautéing oil. Otherwise, a wonderful and filling dish that reheated very well.
Moroccan Shepherd's Pie
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.
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1 Hour, 24 Minutes
- Calories: 515
- Fat: 22g
- Saturated fat: 7.9g
- Monounsaturated fat: 10.6g
- Polyunsaturated fat: 2.1g
- Protein: 22.1g
- Carbohydrate: 58.3g
- Fiber: 7.9g
- Cholesterol: 105mg
- Iron: 4mg
- Sodium: 885mg
- Calcium: 112mg
- 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
- 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.
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