G - Moroccan-Spiced Lamb Shepherd's Pie

Updated at: Thu, 17 Aug 2023 14:07:47 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 Boil a kettle. Peel and chop the sweet potatoes into bite-sized pieces.

Step 2

Add the sweet potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender. Once done, drain and return to the pot to steam dry.

Step 3

Meanwhile, peel and finely dice the brown onion. Peel and finely chop (or grate) the garlic. Strip the mint leaves from their stems and chop them finely.

Step 4

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil. Once hot, add the diced onion and chopped garlic and cook for 2 min or until starting to soften. Add the lamb mince, breaking it up with a wooden spoon as you go, and cook for a further 4-5 min or until starting to brown. Meanwhile, re-boil a kettle.

Step 5

Add the baharat and crumble in the chicken stock cube to the pan and cook for 1 min. Add 1 tbsp gluten free flour and cook for 30 secs. Add the sultanas, 200ml boiled water and the chopped mint and cook for 3-4 min or until the sauce thickens into a gravy-like consistency - this is your Moroccan-spiced lamb.

Step 6

Once the sweet potatoes are cooked, mash them with a drizzle of olive oil and a pinch of salt and pepper. Transfer the Moroccan-spiced lamb to an oven-proof dish and top evenly with the sweet potato mash. Sprinkle the panko breadcrumbs and sumac over the top. Place the dish in the oven and cook for 15-20 min until golden brown – this is your Moroccan-spiced lamb shepherd's pie.

Step 7

Just before serving, mix the balsamic vinegar, 1 tbsp olive oil and a pinch of salt and pepper in a large bowl – this is your dressing. Wash and pat dry the lamb's lettuce with kitchen paper, then add it to the dressing and toss until all the leaves are coated. Serve the Moroccan-spiced lamb shepherd's pie with the salad to the side. Enjoy!

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