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Moroccan shepherd's pie with sweet potato in a white casserole dish.

Moroccan Shepherd’s Pie with Sweet Potato

  • Author: Ally Milligan
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Moroccan


Healthy Moroccan shepherd’s pie with a creamy sweet potato mash, two ways: vegan with chickpeas or non-vegan with lamb or beef. Both full of flavor, gluten-free, dairy-free, and paleo.



Sweet Potato Mash

  • 1 1/2 lbs sweet potatoes, peeled and cut into chunks
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 2 tablespoons non-dariy milk (plus more if needed)


  • 1 lb grass-fed ground lamb or beef (omit for vegan – for the meat version, I love the quality and convenience of ButcherBox)
  • 1 or 2 (15-oz) cans chickpeas, drained (see notes – omit for paleo)
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 1 (28-oz) can plum tomatoes, drained and chopped
  • 1/2 cup stock (vegetable, chicken or beef)
  • 1/2 cup currants or raisins
  • 1/2 bunch cilantro, stems removed, chopped



  1. Bring a large pot of water to boil.

  2. Boil the sweet potatoes for 15 minutes or until tender.

  3. Drain well and add the extra virgin olive oil, cumin, garlic powder, sea salt, and non-dairy milk.

  4. With an immersion hand blender or potato masher, blend until they reach a creamy consistency. Set aside.


  1. Preheat oven to 350 degrees F.

  2. Brown the ground meat in a large skillet over medium high heat (skip to step 3 for vegan version).

  3. Remove the meat from the skillet and set aside.

  4. Add the extra virgin olive oil to the pan along with the onions, garlic, ginger, sea salt, and spices and cook for 8-10 minutes until the onions are softened.

  5. Return the meat to the pan (if using) along with the honey (if using), plum tomatoes, and stock.

  6. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.

  7. Add chickpeas (1 can for meat version, 2 cans for vegan version, skip for paleo version), currants or raisins, and chopped cilantro. Stir and remove from heat.

  8. Season with sea salt and pepper to taste.


  1. Fill a 12 x 8-inch baking dish with the filling and spread the sweet potato mash evenly on top.

  2. Bake for 40 minutes until the topping is beginning to brown.

  3. Garnish with extra chopped cilantro, if desired.


Use 1 can of chickpeas for the beef/lamb version, 2 cans of chickpeas for the vegan version, and omit altogether for the paleo version.

Keywords: shepherd's pie, sweet potato shepherd's pie, moroccan shepherd's pie