MOROCCAN SHEPHERD'S PIE WITH SWEET POTATO

Moroccan shepherd's pie with a creamy sweet potato mash, two ways: vegan with chickpeas or non-vegan with lamb or beef. Both full of robust Moroccan flavor.

MOROCCAN SHEPHERD'S PIE WITH SWEET POTATO

INGREDIENTS
For the filling:
  1. 1 lb grass-fed ground lamb or beef (omit for vegan)
  2. 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  3. 1 tablespoon olive oil
  4. 1 white onion, chopped
  5. 1 red onion, chopped
  6. 2 cloves garlic, chopped
  7. 1 tablespoon grated fresh ginger root
  8. 1 teaspoon salt
  9. 1 teaspoon cumin
  10. 1 teaspoon cinnamon
  11. 1 teaspoon chili powder
  12. 1 teaspoon honey (optional)
  13. 2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)
  14. ½ cup stock (vegetable, chicken or beef) + salt to taste
  15. ½ cup currants or raisins
  16. ½ bunch cilantro, stems removed, chopped

For the mash:
  1. 1 lb sweet potatoes, peeled and cut into chucks
  2. 1 tablespoon olive oil
  3. 1 teaspoon cumin
  4. 1 teaspoon garlic powder
  5. 1 teaspoon salt
  6. 2 tablespoons non-dariy milk (more if needed)

INSTRUCTIONS
For the filling:
  • Brown the ground meat in a large skillet over medium high heat.
  • Remove meat from skillet and set aside.
  • Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  • Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  • Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  • Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  • Season with salt and pepper to taste.
For the mash:
  • Boil the potatoes in salted water for 15 minutes or until tender.
  • Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  • With a hand blender (or potato masher), blend until they reach a creamy consistency.