Moroccan Shepherd's Pie

  • ChefAmandaLynn Posted: 04/01/11
    Worthy of a Special Occasion

    I could not find cubed lamb meat anywhere, even at my favorite Mediterranean market so I used ground lamb. I just skipped the simmering step. I also left out the raisins as I am not a fan of them. My husband loved the uniqueness flavors and presentation of this dish.

  • msmix1 Posted: 03/07/11
    Worthy of a Special Occasion

    I thought that this recipe was delicious and something different.I made them in the individual ramekins which was nice for serving. Followed the recipe exactly and the came out great.

  • Nancy0 Posted: 02/22/11
    Worthy of a Special Occasion

    This was very good but a little spicy. I followed the recipe but did not cook the lamb in the sauce as the lamb I used was already cooked so I mixed it in right before putting it in the oven.

  • MonoConnie Posted: 04/02/11
    Worthy of a Special Occasion

    We loved this recipe! We're not green olive fans so I added some carrots and sweet red peppers instead. I couldn't find lamb shoulder so I cut up two lamb leg steaks. The lamb was very tender and flavorful so I'd recommend this as an alternative to shoulder. I liked the spice but you could put in a little less cayenne if you like a milder sauce. I'll make this again.

  • JustSomeGuy Posted: 05/20/11
    Worthy of a Special Occasion

    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.

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