Description
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.
Ingredients
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)
Filling
- 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
Instructions
Mash
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Bring a large pot of water to boil.
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Boil the sweet potatoes for 15 minutes or until tender.
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Drain well and add the extra virgin olive oil, cumin, garlic powder, sea salt, and non-dairy milk.
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With an immersion hand blender or potato masher, blend until they reach a creamy consistency. Set aside.
Filling
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Preheat oven to 350 degrees F.
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Brown the ground meat in a large skillet over medium high heat (skip to step 3 for vegan version).
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Remove the meat from the skillet and set aside.
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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.
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Return the meat to the pan (if using) along with the honey (if using), plum tomatoes, and stock.
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Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
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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.
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Season with sea salt and pepper to taste.
Assembly
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Fill a 12 x 8-inch baking dish with the filling and spread the sweet potato mash evenly on top.
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Bake for 40 minutes until the topping is beginning to brown.
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Garnish with extra chopped cilantro, if desired.
Notes
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.
