Tuesday, September 22, 2009

Moroccan Shepherd's Pie



From the kitchen of One Perfect Bite...I can't let the first day of fall pass without posting something appropriately autumnal. Nor can I lie to you. The thermostat here reads 90 degrees and the temperature is forecast to rise, so I won't be making this today. I did, however, make it last Saturday when the weather here was really nasty. That led me to an old contest recipe and a dinner featuring this Moroccan shepherd's pie. When you see the spicing, you'll see how this old classic got its new name. The recipe calls for a topping of sweet potatoes or squash and we have a lot of that in the house right now. I thought this would be a great way to make a dent in the supply. Now, you may like the recipe or you may hate the recipe, but whatever your verdict, I think you'll agree it's not ho-hum. Here's my Moroccan shepherd's pie.

Moroccan Shepherd's Pie...from the kitchen of One Perfect Bite

Ingredients:
Sweet Potato Topping:
2 pounds peeled sweet potatoes, cut in 1-inch cubes
1/3 cup low-fat sour cream
1/3 cup chopped scallions
Salt and pepper to taste
Lamb Filling:
2 pounds ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 teaspoons salt
1/4 teaspoon cracked black pepper
2 teaspoons olive oil
1 cup finely minced yellow onion
1 tablespoon minced garlic
1 cup chopped parsley
1 cup petite peas, thawed if frozen
1 cup diced carrots, thawed if frozen
1/2 cup dried raisins or cranberries
2 tablespoons red wine vinegar
1 large egg, beaten
2 tablespoons chopped scallions (green tops only)

Directions:
1) To make the sweet potato: Place sweet potatoes in a medium (2 to 3-quart) saucepan; cover with water. Bring to a boil over high heat; cook for 20 minutes, or until tender. Drain. Return potatoes to saucepan; mash with a potato masher. Add sour cream; beat with a wooden spoon to blend. Fold in scallions. Season to taste with salt and pepper. Cover pan. Set aside.
2) To make the lamb filling: Preheat oven to 350 degrees F. Mist an 8 x 8 x 2-inch casserole dish with nonstick cooking spray. Place lamb in a large mixing bowl; add cumin, coriander, cinnamon , salt and pepper and mix with a wooden spoon until well blended. Place lamb in a large (12-inch) nonstick skillet; cook over medium-high heat, stirring occasionally with a wooden spoon to break meat apart, until meat is brown, about 10 minutes. Scrape meat into a large bowl. Add oil to skillet in which meat cooked. Stir in onions; cook until softened, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds. Fold in parsley, peas and carrots and cook 5 minutes longer. Remove from heat. Stir in cranberries and vinegar. Add onion mixture to lamb. Season to taste with salt and pepper. Add egg; stir with a wooden spoon to incorporate.
3) To assemble: Scrape lamb into prepared casserole dish. Spoon potatoes over filling; spray top with nonstick cooking spray. Bake for 45 minutes, or until heated through and potatoes begin to brown. Let rest 10 minutes before serving. Garnish with green onion tops. Yield: 8 servings.

16 comments:

Justin said...

sweet potato on top sounds so good to me.

Flower said...

My mouth is watering..once again!!

Martha said...

This does look good and a great dinner for one of those nasty rainy fall days like we had yesterday!

shopannies said...

this is a recipe I needed the other day when trying to think of great vegie recipes

the ungourmet said...

What an excellent twist on shepherds pie! I'm loving the sweet potatoes on top!

You are so right, it sure doesn't feel like autumn right now!

Jensmere said...

This is a lovely combination! The sweet potato sounds wonderful and the lamb....well, makes my mouth water...

I wonder how this would be to substitute ground deer meat...My neice does a lot of cooking with it and is always looking for new recipes. Would appreciate your opinion...

Bless you,
Susan

Mary said...

Susa,, a couple of cautions about using deer meat in this recipe. It will definitely have a gamier flavor and it will be drier than the lamb. She'll have to use more oil to brown the lamb.

Chef Fresco said...

Yum! I love your twist on the shepherd's pie!

Helene said...

What a great idea to use sweet potatoes. This look so good.

The Blonde Duck said...

Yum!!

LK- Healthy Delicious said...

this sounds wonderful! those seasonings are perfect for fall, too!

noble pig said...

Yeah, why is it so darn hot...but you can tell the light is different. I love it. The recipe sounds delicious!

Debinhawaii said...

What an interesting take on a Shepherd's Pie--looks so delicious too.

Katy ~ said...

So full of delicious, spicy flavors. Absolutely divine I am sure.

Laura said...

Don't you hate it when the weather does not comply with your season cravings? :) Looks great....

Olga said...

I think I've made a similar pie with sweet potatoes, but the addition of cranberries is definitely an interesting twist!

So glad the weather is cooling down: perfect for meals like this.

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