Tasty Moroccan-style shepherd’s pie

This mouthwatering meal is not only a guaranteed crowd-pleaser but it’s also something a bit more unique for your tastebuds to enjoy! While it has everything you know and love from the original recipe, the Moroccan-style twist is definitely a welcome change!

Use this hearty meal as a tasty way to warm up throughout the week without putting too much effort in. Serve it up with a side salad or some crispy homemade fries and you’re good to go!

Ingredients

• 800g Sebago potatoes, peeled, quartered
• 2 tablespoons butter
• 1/2 cup milk
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 500g beef mince
• 2 carrots, peeled, diced
• 1 cup vegetable liquid stock
• 2 tablespoons harissa spice blend
• 1 tablespoon plain flour
• 300g can chickpeas, rinsed, drained
• 1 zucchini, diced
• 1/2 cup frozen peas
• 2 tablespoons grated parmesan cheese

Method

1. Preheat oven to 200C. Grease an 8-cup capacity ovenproof dish. Cook potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain. Add butter and milk. Mash until smooth. Season with salt and pepper.
2. Heat oil in a frying pan over medium/high heat. Add garlic and onion. Cook for 2 minutes. Add mince. Cook, stirring with a wooden spoon, for 5 to 7 minutes or until browned. Add carrots, stock, harissa and flour. Mix well. Simmer for 10 minutes or until mixture thickens.
3. Add chickpeas, zucchini and peas to mince mixture. Cook, stirring occasionally, for 2 minutes. Remove from heat.
4. Spoon mixture into dish. Top with mashed potatoes and parmesan. Bake for 20 to 30 minutes or until hot. Serve.