Moroccan Shepherd's Pie

moroccan shepherd's pie bnmulti

INGREDIENTS

  • 1 tablespoon olive oil
  • 500g lamb mince
  • 1 brown onion, halved, thickly sliced
  • 1 carrot, chopped
  • 1 tablespoon harissa spice blend
  • 410g can crushed tomatoes
  • 2/3 cup Massel beef stock
  • 100g green beans, trimmed, cut into 2cm pieces
  • 900g sweet potato, peeled, chopped
  • 1/2 teaspoon ground cinnamon
  • 20g butter, chopped

    • METHOD

  • Step 1
  • Heat oil in a large, deep frying pan over medium-high heat. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add onion, carrot and harissa. Cook, stirring, for 5 minutes or until onion is softened. Add tomato and stock. Bring to a simmer. Reduce heat to medium-low. Simmer for 7 minutes or until thickened slightly. Stir in beans. Cook for 4 minutes or until beans are just tender.
  • Step 2
    Meanwhile, place sweet potato in a microwave-safe bowl. Add 1/4 cup cold water. Cover. Microwave on HIGH (100%) for 6 minutes or until tender. Drain. Mash until smooth. Add cinnamon and butter. Stir with a wooden spoon until combined. Season with salt and pepper.
  • Step 3
    Preheat grill on high. Spoon mince mixture into a 2-litre-capacity flameproof baking dish. Dollop with mash. Grill for 2 minutes or until mash is lightly browned. Serve.