Moroccan Lamb Shepherd’s Pie

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

Ingredients

Method