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Moroccan-spiced shepherd’s pie recipe

Moroccan-spiced shepherd’s pie

Created by The Tesco Recipes team

This unique riff on a classic shepherd's pie makes for an excellent dinner option when you're on your own and feel like getting experimental in the kitchen.

See method
  • Serves 1
  • 20 mins to prepare and 40 mins to cook
  • 554 calories / serving

    Ingredients

    • ½ tbsp vegetable oil
    • ½ 250g pack lamb mince
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 tsp ground cumin
    • 1 tsp ground cinnamon
    • 1 tbsp tomato purée
    • 1 chicken stock cube, made up to 300ml
    • 50g frozen garden peas
    • 15g coriander, finely chopped
    • 1 medium sweet potato, peeled and cut into 2cm chunks
    • 100g Tenderstem broccoli

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    Each serving contains

    Energy
    2335kJ 554.0kcal
    28%
    Fat
    23g
    high33%
    Saturates
    8g
    high39%
    Salt
    4.8g
    high80%
    Sugars
    19g
    low21%

    of the Reference intake

    Carbohydrate 56.1gProtein 36.5gFibre 15.4g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C.
    2. Heat the oil in a frying pan over a high heat. Add the lamb, breaking it up with the back of a wooden spoon and fry for 5 mins until starting to crisp. Add the onion and fry for a further 5 mins before adding the garlic, cumin, cinnamon and tomato purée. Cook for 2 mins until fragrant. Mix in the stock, bring to the boil and simmer for 10 mins until reduced by half. Stir through the peas and the coriander, saving a little to garnish, and season to taste.
    3. Meanwhile, bring a pan of salted water to the boil. Add the sweet potato and simmer for 15 mins until soft. Drain, return to the pan and mash with a pinch of salt and pepper until smooth.
    4. Spoon the lamb filling into a small ovenproof dish and top with the sweet potato. Place on a baking tray and bake for 25 mins until golden and bubbling.
    5. After the shepherd’s pie has been cooking for 15 mins, place the broccoli in a steamer and cook for 10 mins until bright green and tender.
    6. Serve the shepherd’s pie with the broccoli, sprinkled with the remaining coriander.

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