Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Classic shepherd's pie gets a Moroccan update with heady, aromatic spices in the filling and a garlicky whipped chickpea topping in place of the usual mashed potatoes.

David Bonom
Recipe by Cooking Light November 2013

Gallery

Credit: Jennifer Davick; Styling: Cindy Barr

Recipe Summary test

hands-on:
40 mins
total:
1 hr 34 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb to pan; cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan. Repeat procedure with remaining lamb. Add onion and carrot to pan, and sauté for 3 minutes. Stir in 1 1/4 teaspoons salt, 4 teaspoons garlic, and next 5 ingredients (through red pepper); sauté 30 seconds. Stir in wine; cook 1 minute, scraping pan to loosen browned bits. Stir in lamb, 1 1/2 cups chicken stock, apricots, and raisins. Bring to a simmer; cover, reduce heat to low, and simmer 30 minutes. Stir in chopped cilantro and 1 tablespoon juice.

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  • Preheat the oven to 350°.

  • Combine remaining 1 tablespoon olive oil, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon salt, 2 tablespoons chicken stock, 2 garlic cloves, and chickpeas in a mini food processor; process until smooth. Spoon 2/3 cup lamb mixture into each of 6 (7-ounce) ramekins. Top each serving with about 3 tablespoons chickpea mixture. Lightly coat chickpea mixture with cooking spray. Place ramekins on a baking sheet. Bake at 350° for 30 minutes or until tops begin to brown.

Nutrition Facts

373 calories; fat 17.5g; saturated fat 6.1g; mono fat 8.1g; poly fat 1.5g; protein 26.6g; carbohydrates 23.8g; fiber 3.8g; cholesterol 76mg; iron 3.4mg; sodium 632mg; calcium 68mg.
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