- Preheat the oven to 200°C / Fan 180°C / Gas 6.
- Put the potatoes on to boil, while potatoes are boiling make up the meat mixture.
- In a hot pan, fry the mince, onion and garlic until browned. Add the spices and stir well, then add the carrots and flour – cook for a few minutes then add the stock and purée. Add the pine nuts.
- Cook for 20 minutes, and then transfer into a pie dish.
- When the potatoes are soft, drain, add the seasoning, butter and milk. Mash until creamy.
- Spoon or pipe the potato onto the meat mixture. Cook in oven for a further 15 minutes until the potatoes have browned.
Moroccan spiced shepherd’s pie
- Prep time 20 mins
- Cook time 45 mins
- Serves 4
Ingredients
- 450g lean minced PGI Welsh Lamb
- 1 tbsp oil
- 1 clove garlic, crushed
- 1 large onion, finely diced
- 2 carrots, peeled and finely diced
- 1 tsp cumin
- 1 tsp allspice
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp fennel seeds
- 2 tbsp tomato purée
- 1 tbsp flour
- 300ml vegetable or lamb stock (more might be required)
- 25g pine nuts (optional)
- Chopped parsley to serve (optional)
For the topping:
- 400g boiling potatoes, peeled and quartered
- 200g sweet potatoes, peeled and quartered
- 50g butter
- Splash of milk or cream
- Seasoning
Nutrition
- Energy: 1872 KJ
- Calories: 446 kcals
- Fat: 21 g
- Of which saturates: 10 g
- Salt: 0.79 g
- Iron: 3.6 mg
- Zinc: 4.7 mg
- Protein: 26 g
- Fibre: 7 g
- Carbohydrates: 41 g
- Of which sugars: 11 g