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Sunday, December 20, 2015

Moroccan Shepherd's Pie

Ingredients

  • Servings: 4
  • cooking spray
  • 1 tablespoon olive oil
  • 1 pound cubed lamb stew meat
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon salt, divided
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 (10.5 ounce) cans low-sodium chicken broth
  • 1/2 cup water
  • 2 tablespoons olives, or to taste
  • 1/3 cup raisins
  • 2 tablespoons honey
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon, divided
  • 1 cup frozen green peas
  • 4 cups peeled and chopped sweet potatoes
  • 1 large egg, lightly beaten

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 40 mins

  • preheat oven to 350 degrees f (175 degrees c). spray four 10-ounce ramekins with cooking spray.
  • heat a large skillet over medium-high heat. add oil to pan; swirl to coat.
  • sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. transfer lamb to a bowl. cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
  • stir tomato paste into onion mixture until evenly coated, about 30 seconds. pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. return lamb to skillet.
  • stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. remove from heat and stir in peas.
  • place sweet potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 10 minutes. drain and cool for 5 minutes. transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. beat potato mixture with a hand mixer on high speed until smooth. add egg; beat until incorporated.
  • spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. place ramekins on a baking sheet.
  • bake in the preheated oven until bubbling, about 25 minutes.

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