Moroccan Shepherd’s Pie With Sweet Potato

Gluten-Free   /   Paleo   /   Vegan

Moroccan Shepherd's Pie with Sweet Potato | Our Four Forks

Isabel and I have talked about our food philosophy before. Although we don’t like to label ourselves there is one fact we can’t avoid: Isabel doesn’t eat meat and I do. Other than that (seemingly big) difference, we are on the same page about what we consume. We both try to make high quality plants a priority (vegetables rule the plate!), put an emphasis on nutrient density and limit our consumption of gluten.

 

This post is the first of a new Our Four Forks series called “Take Two.” In this monthly series, we will feature a classic recipe and re-imagine it in two ways; one vegan, one… not. Both versions will be gluten-free and nutrient dense.

 

This month it’s Moroccan shepherd’s pie with sweet potato because March means Irish everything, especially in South Boston. Josh and I recently joined a meat CSA (John Crow Farm!); each month we get 5 pounds of local, pastured, organic meat and I’ve been wanting to make something with the ground lamb from our share.

 

Shepherd's Pie With Sweet Potatoes

A shepherd’s pie is a traditional dish made with ground lamb and mashed potatoes. It is similar to a cottage pie, which is made with ground beef. Either will work in this recipe – the method is the same. The vegan version uses chickpeas, a classic Moroccan ingredient, in lieu of meat. Both versions of this shepherd’s pie are full of Moroccan flavors: ginger, cumin, chili, garlic, hints of cinnamon and cilantro. The traditional white potato has been replaced with a creamy, whipped sweet potato mash; its slight sweetness goes perfectly with the Moroccan spices.

 

WHY IT’S HEALTHY// Sweet potatoes! One of our favorite foods. Sweet potatoes are nutrient dense: high in vitamin B6 (prevents degenerative diseases), vitamin C (boosts collagen production), vitamin D (helps mood and supports the thyroid), iron (helps us resist stress) and magnesium (promotes relaxation). One serving of sweet potato also contains double the amount of the recommended amount of vitamin A. Cumin is one of the most potent spices for killing bacteria. //

 

For the vegans: Remember to soak your beans! Soaking unlocks many of the beneficial nutrients and reduces the phytic acid.

For the meat-eaters: Remember to buy local and grass-fed! Support your local farmers and eat meat that provides your body with nutrients, not hormones.

 

This recipe makes great left overs (or “lefovasheppahs” in Southie). Enjoy!

 

Shepherd's Pie With Sweet Potatoes Shepherd's Pie With Sweet Potatoes Shepherd's Pie With Sweet Potatoes Shepherd's Pie With Sweet Potatoes

Moroccan Shepherd's Pie With Sweet Potato
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 4-6
Ingredients
For the filling:
  • 1 lb grass-fed ground lamb or beef (omit for vegan)
  • 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)
  • ½ cup stock (vegetable, chicken or beef) + salt to taste
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped
For the mash:
  • 1 lb sweet potatoes, peeled and cut into chucks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons non-dariy milk (more if needed)
Instructions
For the filling:
  1. Brown the ground meat in a large skillet over medium high heat.
  2. Remove meat from skillet and set aside.
  3. 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.
  4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  7. Season with salt and pepper to taste.
For the mash:
  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.
Assembly:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
  3. Bake for 40 minutes until the topping is beginning to brown.
  4. Garnish with extra chopped cilantro, if desired.

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Comments

  1. Brittany says

    Made this tonight…it’s amazing…fragrant and flavorful. Next time I will probably double the sweet potatoes though…it was a little thin

  2. Robin says

    Very tasty!! I did 1.5 the potato recipe and it was perfect. Forwarded this recipe on to friends who loved it too!

  3. Stephanie says

    Looks so delicious… Can not wait to try this! It will be my celebratory meal for booking my flight to Morocco this past weekend.

  4. Lauren says

    This is SO yummy! I ended up with more liquid than your picture so it’s not quite as picturesque, but bite full by bite full it was so tasty! I ended up eating a whole bunch more when I put the dish away..I’m already looking forward to tomorrow’s left overs

  5. Paula d says

    Made a traditional shepherds pie and your vegetarian version last night for company. Wasn’t sure if our guests would go for the Morrocan style . Guess which one stole the show? Yours of course. So much more flavorful. Made it with only 2 changes to the original recipe. Doubled the sweet potatoes and used a can of petite diced tomatoes -drained rather than the plum tomatoes. Definitely a keeper. Thank you so much for sharing.

  6. sarah says

    so darn amazingly delicious. love the raisins and cumin! Love the idea of just using chick peas, but I used lamb this time. Thank you for the delicious, hearty share!!

    • says

      Hi Sanaz – I’ve never heard of tomatoes being too acidic for cast iron. I cook them in my cast iron skillet all the time and have never had a problem. I also always completely dry my pan after using and then condition it by rubbing a little oil into it. Hope that helps!

  7. Hannah says

    This was wonderful! The spice combination was superb. I halved the recipe cause it’s only me eating, but wow. The whole house smells amazing. Really wish I’d made more to share!!

    • Hannah says

      Side note: I used two fresh tomatoes, and a little white wine and water in place of the stock. I also didn’t have any raisins and was tempted to try dried cranberries but I just left them out. Still very good!

    • says

      Hi Hannah – so happy you enjoyed this! White wine, water and tomatoes sounds like a great substitution – and I think cranberries would have worked (if they weren’t too sugary)! Let me know if you try it again.

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