Moroccan Lamb Shepherd’s Pie

Name: Moroccan Lamb Shepherd’s Pie
Cuisine: Morocco
Ingredients: 3 tablespoons Greek yogurt mixed with cilantro leaves, for garnish, if desired; 2 teaspoons unsalted butter or oil, plus oil to drizzle on the top; 2 cups (about 10 ounces) yams or sweet potatoes, peeled and cut into 1-inch chunks; Salt and freshly ground black pepper; 1 teaspoon canola or other vegetable oil; 6−7 ounces ground lamb; ⅓ cup chopped onion; 1 large clove garlic, finely chopped; 2 teaspoons ras el hanout; ¼ teaspoon smoked paprika; ¼ teaspoon turmeric; 4 tablespoons finely chopped cilantro leaves, divided, plus leaves for garnish; 2 tablespoons milk; Kosher salt or coarse sea salt; 3 tablespoons dried currants; ⅓ cup canned garbanzo beans, rinsed and drained; ⅓ cup diced canned tomatoes with juice; 3 tablespoons slivered blanched almonds, toasted

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

For generations, shepherd’s pies—a mix of chopped meat and vegetables with mashed potatoes on top—have been a staple in kitchens around the world. Many nationalities put their own imprint or flavorings on the homey dish. This version was inspired by my culinary adventures in Morocco, where their meat is often seasoned with an aromatic blend of sweet and savory ingredients and spices.

As we discussed for Moroccan Chicken Breasts with Cauliflower, Green

Ingredients

Africa
Morocco
Main course
Mediterranean
Gluten-free

Ingredients

Method