Moroccan Shepherd’s Pie With Sweet Potato

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.

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 leftovers. Enjoy!

Shepherd's Pie With Sweet PotatoesShepherd's Pie With Sweet PotatoesShepherd's Pie With Sweet PotatoesShepherd's Pie With Sweet Potatoes
5.0 from 10 reviews
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.

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.

  8. Michelle says

    I’m planning to make this for a friend’s b-day tomorrow, but she’s allergic to tomatoes, so will leave them out. Do you think there’s something that should be substituted, or just leaving them out will be ok?

    • allison.milligan@gmail.com says

      Hi Michelle – I think the recipe would work if you substituted the tomatoes for some other vegetables – maybe sautéed onions, summer squash, bell peppers, etc. I’ve never tried this, so I can’t vouch for the flavor, but let me know if you do!

  9. KalissaKlasdfasdf K says

    Is the sweet potato ratio currently listed (1 lb sweet potato for 1 lb meat) the original version or has it been increased since the original position?

  10. Dan says

    Thanks for the creative spin on a classic dish. Made this tonight with my wife and it came out great. Definitely adding this to the weekly rotation!

  11. MeMeMMMMichelle says

    My husband & I really enjoyed this updated version of an old stand-by. Used 1.5 lb. canned, mashed sweet potatoes, as that is what we had. Also used dried cranberries, for same reason. Both were acceptable substitutions. Next time we’ll try roasted, mashed butternut squash. & lamb instead of beef. Can’t wait! Thanks for the great recipe!

  12. Deb says

    This recipe looks good, but, I am going to make it using ground goat instead. I will let you know how it comes out next week.

  13. Carissa says

    Hey!
    I saw in your pictures you made it in those cute little bowls, but the recipe says put it in a big pan.
    Can I cook it in those cute little bowls? How should I change how I bake it for that?
    Carissa

    • says

      Hi Carissa, my little casserole dishes are about 6 inches in diameter and I was able to make 4 small pies. If you have other sized pans, just divide the filling and sweet potato evenly and fill until flush with the top of the pan (you may have extra depending on the size). All other instructions stay the same!

  14. Ally says

    I tried this recipe today..I made it with leftover Leg of Lamb and it was delicious!! And the smell was so heartwarming! Thank you so much for the recipe.

  15. Annie says

    Made this for a potluck dinner last night and it was a TREMENDOUS hit. So flavorful and so perfect for winter! Thanks for sharing!

  16. Pamela says

    Made a larger batch of this changed a few things I added dried apricots instead of raisins and also beef mince and chickpeas and carrots looks amazing ?

  17. Jennifer E says

    My husband and I both LOVED this recipe! The seasonings were spot on!

    Here are the changes that I made based on what I had on hand and adjusted to our taste.

    1/2 LB lamb + 2 cans of garbanzo beans (same as chickpeas)

    1/2 for both yellow & red onions

    Omitted fresh ginger root (just didn’t have any on hand)

    1 15oz can of chopped tomatoes

    4-6 large sweet potatoes

    also added 2T butter to the sweet potato mash

    All cooked and baked in a cast iron fry pan, No need to move it into a casserole dish if you have one. I spread the sweet potato mash 1 inch away from the edge of the pan so that it would not burn. It made enough for 3 hearty meals for two – dinner, leftover dinner for another night in the week and a frozen dinner for when I don’t feel like cooking.

  18. Daniel says

    Just made a version of this. 1.5x requested amounts. It’s beautiful, aromatic and delicious. We used 4 large sweet potatoes each a different variety of potato and omitted the milk, added a sweet green pepper and carrots. AMAZING.

  19. Ando says

    I had both lamb and chick peas in mine, best pie i have made hands down… and i have made alot of pies. Only changes i made was using half purple and half orange sweet potatoes and adding a bit more cumin.

    Absolutely delicious! Thanks for sharing this!

  20. Sylvia says

    Was looking for a sweet potato shepherd’s pie recipe and came across yours and thought it sounded much more flavourful than the traditional style. Was not disappointed. Adjusted just the amount of cumin and used ground ginger (did not have fresh) and WOW – this came out even better than I thought! LOVE the addition of the raisins and chickpeas to the ground beef….definitely saving this recipe and sharing with my CrossFit family! THANK YOU!!! Will be searching through your site for more healthy, great tasting recipes!!

  21. .:iris:. says

    Making this tonight for dinner and I am having a hard time stopping myself from “tasting” it. Again and again. Made it with beef and chickpeas, but chickened out on adding the currants…. Maybe next time?
    Thanks for sharing!

  22. Grace Ross says

    Can this be assembled ahead (so basically doing everything except the baking), placed in the refrigerator overnight and then baked the next evening?

    • Ally @ OurFourForks says

      Hi Grace! Yes, definitely! I would keep the sweet potato topping separate until you’re ready to bake if possible, but both can be prepped ahead separately.

  23. Ayesha says

    Thanks for this recipe, just made it and it’s delicious! I used Quorn mince AND chick peas, and it’s completely lush! Will be eating it for next few days!

  24. MCorey says

    OK. This is fabulous! Thank you. The only thing I did differently is omit the stock and the non-milk option. I added 2 tbsp butter instead to the mash. The flavours blend together brilliantly. This is going into the regular meal rotation. Cheers!

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