Moroccan Shepherd's Pie
by sbjonas
Sweet potatoes provide a nice foil for the full-flavored lamb, tangy olives, and earthy spices. You can also bake the entire mixture in an 8-inch square baking dish. Assemble up to a day ahead, cover, refrigerate, and bake just before serving.
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INGREDIENTS
- 1 tablespoon olive oil
- 1 pound bone-in lamb shoulder ; trimmed and cut into 1/2-inch pieces
- 1 teaspoon ground cumin ; divided
- 1/2 teaspoon kosher salt ; divided
- 1 1/2 cups onion ; chopped
- 4 cloves garlic ; minced
- 1 tablespoon tomato paste
- 1 1/2 cups fat-free ; lower-sodium chicken broth
- 1/2 cup water
- 1/3 cup pimiento-stuffed green olives ; sliced
- 1/3 cup raisins
- 2 tablespoons honey
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon ; divided
- 1 cup frozen green peas
- 4 cups peeled sweet potato ; chopped
- 1 large egg ; lightly beaten
- Cooking Spray ; spray
INSTRUCTIONS
1. Preheat oven to 350F.
2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Add lamb to pan, and saut? for 4 minutes, turning to brown on all sides. Remove lamb from pan. Add onion to pan; saute 3 minutes, stirring occasionally. Add garlic; saute for 30 seconds, stirring constantly. Stir in tomato paste, and saute 30 seconds, stirring frequently.
3. Add chicken broth and 1/2 cup water to pan, and bring to a boil, scraping pan to loosen browned bits. Return lamb to pan. Stir in the remaining 1/2 teaspoon ground cumin, olives, raisins, honey, ground red pepper, and ground turmeric. Stir in 1/8 teaspoon ground cinnamon. Reduce heat, and simmer for 30 minutes, stirring occasionally. Remove from heat; stir in peas.
4. Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl. Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins; spread potato mixture evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350? for 25 minutes or until bubbly.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3356g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1356 | ||
| Calories from Fat: 51 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.6g | 7 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 52.9mg | 16 % | |
| Sodium 566.8mg | 20 % | |
| Potassium 4779.9mg | 126 % | |
| Total Carbohydrate 308.9g | 91 % | |
| Dietary Fiber 55g | 220 % | |
| Sugars, other 253.9g | ||
| Protein 40.1g | 57 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1356
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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