Moroccan Shepherd's Pie
Sweet potatoes provide a nice foil for the full-flavored
lamb, tangy olives, and earthy spices. You can also bake
the entire mixture in an 8-inch square baking dish.
Assemble up to a day ahead, cover, refrigerate, and
bake just before serving.
Cooking Light MARCH 2011
Photo by: Photo: John Autry;
Styling: Cindy Barr
Yield: 4 servings
Total:1 Hour, 24 Minutes
Cost Per Serving:$2.11
Ingredients
1 tablespoon olive oil
1/3 cup raisins
1 pound bone-in lamb shoulder, trimmed and cut into
1/2-inch pieces
2 tablespoons honey
1 teaspoon ground cumin, divided
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped onion
4 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, lower-sodium chicken broth
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon, divided
1 cup frozen green peas
4 cups chopped peeled sweet potato
1 large egg, lightly beaten
Cooking spray
1/2 cup water
1/3 cup sliced pimiento-stuffed green olives
Preparation
1. Preheat oven to 350°.
2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Sprinkle lamb evenly with 1/2 teaspoon ground
cumin and 1/4 teaspoon salt. Add lamb to pan, and sauté for 4 minutes, turning to brown on all sides. Remove lamb from pan. Add
onion to pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste, and
sauté 30 seconds, stirring frequently.
3. Add chicken broth and 1/2 cup water to pan, and bring to a boil, scraping pan to loosen browned bits. Return lamb to pan. Stir in
the remaining 1/2 teaspoon ground cumin, olives, raisins, honey, ground red pepper, and ground turmeric. Stir in 1/8 teaspoon
ground cinnamon. Reduce heat, and simmer for 30 minutes, stirring occasionally. Remove from heat; stir in peas.
4. Cook potato in a large saucepan of boiling water 10 minutes or until tender; drain. Cool for 5 minutes. Place potato in a bowl.
Sprinkle potato with remaining 1/4 teaspoon salt and the remaining 3/8 teaspoon ground cinnamon. Beat potato with a mixer at high
speed until smooth. Add egg, and beat until combined. Spoon the lamb mixture into 4 (10-ounce) ramekins; spread potato mixture
evenly over lamb mixture. Place ramekins on a baking sheet; bake at 350° for 25 minutes or until bubbly.
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Store/Ingredient
Price/Expiration
Unit Cost
King Sooper's - Onions Red
$1.49 Valid through 10/30
$0.09/oz
King Sooper's - Onions Sweet
$1.49 Valid through 10/30
$0.09/oz
King Sooper's - Onions White
$1.49 Valid through 10/30
$0.09/oz
King Sooper's - Squash Organic Delicata/Sweet Potato
3 for $2.99 Valid through 10/30
$0.06/oz
Safeway - Eggs Large White
$1.99 Valid through 10/31
$0.00/oz
Safeway - Garlic Regular
3 for $0.99 Valid through 10/31
$0.00/oz
Save-A-Lot - Onions Sweet
$0.79 Valid through 10/27
$0.05/oz
Sprouts - Onions Organic Yellow/Brown
$1.99 Valid through 10/31
$0.12/oz
Sprouts - Onions Red
$0.88 Valid through 10/31
$0.06/oz
Sprouts - Onions Sweet
$0.88 Valid through 10/31
$0.06/oz
Sprouts - Onions White
$0.88 Valid through 10/31
$0.06/oz
Target - Eggs Large White
$1.39 Valid through 10/27
$0.00/oz
Walgreens - Butterball Broth Chicken
2 for $1.00 Valid through 10/27
$0.03/oz
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* Local deal prices and availability may vary by store
Nutritional Information
Amount per serving
Calories: 515
Fat: 22g
Carbohydrate: 58.3g
Saturated fat: 7.9g
Fiber: 7.9g
Monounsaturated fat: 10.6g
Cholesterol: 105mg
Iron: 4mg
Polyunsaturated fat: 2.1g
Sodium: 885mg
Protein: 22.1g
Calcium: 112mg
Search for Recipes by Nutrition Data
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