Moroccan Shepherd'S Pie

Name: Moroccan Shepherd'S Pie
Ingredients: 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

19 ingredients

8 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
3

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.
4

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.
5

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.
6

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.
7

Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
8

Bake in the preheated oven until bubbling, about 25 minutes.