Moroccan-spiced shepherd's pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 4 tbsp olive oil
- 500g pack minced lamb
- 3 tbsp Morroccan spicemix (we used Schwartz's)
- 400g can chopped tomatowith garlic and onion
- 750g cooked potato
Nutrition: per serving
- kcal562
- fat33g
- saturates11g
- carbs41g
- sugars3g
- fibre3g
- protein29g
- salt3.62g
Method
step 1
Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
step 2
Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.
