Moroccan Shepherd’s Pie

 

I don’t usually follow a recipe for shepherd’s pie. I mean it usually is a way to use up leftovers but I was inspired by my friend Dianne who loves Moroccan food and lamb. It was a joy to come up with this as comfort food for her when recovering from a major surgery. We served it with a fresh Greek Salad and followed it with a Lemon Curd-Yogurt Panna Cotta.

Base

·       1 pound ground lamb, preferably from the shoulder

·       1 medium onions, 2 medium carrots and 1 stock of celery diced

·       1 cloves garlic, minced

·       2 tsp. Moroccan spice mix

·       1 Tbsp. tomato paste

·       1 cup of chicken or lamb stock

·       1/4 cup chopped fresh mint to finish

Topping

·       2 1/2 pounds russet potatoes cut into chunks

·       1 teaspoon kosher salt, plus more as needed

·       3 tablespoons unsalted butter, cubed

·       1/2 teaspoon coarsely ground black pepper

·       1/4 cup whole milk, warmed

Moroccan Spice Mix

Toast 1 tablespoon each of coriander seed, cumin seed and anise or fennel seed in a small, dry skillet over medium heat for several minutes, until fragrant. Let cool, then grind to a coarse powder in a dedicated spice grinder or a mortar and pestle. Transfer to a glass jar, then add 1 tablespoon ground cinnamon, 1/2 teaspoon ground cayenne pepper and 2 teaspoons ground turmeric; seal and shake to incorporate. The yield is about 5 tablespoons.

Brown the lamb in a large skillet over medium-high heat, breaking up any clumps until all the liquid has evaporated and you are left with fat. You will hear a difference in the sound when this happens. With a lid over the pan drain off the fat and return pan to heat. Stir in the onions, carrots and celery; cook for about 5 minutes, until softened. Stir in the garlic and the Moroccan spice mix. Cook for another minute or two, until you can smell the spice. Add the tomato paste and stirring to distribute evenly, cook for 1 minute longer. Add the stock and reduce the heat to medium-low and let the filling mixture cook for about 10 minutes, so the flavors meld and a sauce thickens. Remove from the heat, then stir in the mint. Let cool.

Place the potatoes in a medium double boiler and steam beginning with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cover and cook for 15 to 20 minutes, until fork-tender. Drain and reserve the water from the pan for another occasion, leaving the potatoes, uncover and let them steam/dry for 5 minutes. I like to use a potato ricer but you can mash by hand into a bowl. Add the butter and pepper. Gradually add the warm milk, constantly stirring, until the potatoes are velvety smooth and not too stiff.

When ready to assemble, preheat the oven temperature to 375°. Spoon the filling into a baking dish, spreading it to the edges. Dollop the potatoes across the top, then gently spread them to the edges, making sure to completely cover the filling. Use the back of a spoon to make peaks in the topping. Bake (middle rack) for 30-40 minutes, until the edges of the potatoes are browning and the filling is bubbling at the edges. I always like to have a gravy with Shepherd’s pie. I just added a little brown sugar and some Moroccan spice mix to it.

Serve warm.