Morrocan Shepherds Pie


Moroccan Shepherds Pie


 Potatoes for four people – Boiled and mashed with butter and milk.

 One pound of good quality lamb – cubed. You could use mutton or even goat for a stronger flavour.

 1 large green pepper and 1 large red pepper – sliced.

 1 large onion – chopped.

 A couple of dried apricots – chopped.

 Standard white sauce – could be home made or use a packet sauce.

 A selection of curry/tikka/masala paste/spices.

 A bag of plain crisps.

 A quarter pound of grated cheddary type cheese.

 Seasoning.

 A little cooking oil


Gently fry the sliced peppers in a frying pan until they are soft. Remove and drain the oil back into the pan. Fry the onions until soft but not browned. Add the cubed meat and the apricots and keep turning, adding salt and pepper to taste. When sealed remove from heat and strain into a bowl.

Make the white sauce and add the curry/tikka/masala paste/spices to taste, This is not a test of your manliness so don’t make it too hot – just spicy so you can taste the meat. Add the sauce to the meat/onion mix and simmer until the meat is tender.

Pour the meat mixture into a casserole dish and then layer the peppers on top. Gently spoon the mashed potatoes over the peppers covering them evenly. Sprinkle most of the cheese onto the potato. Squish the crisps, in their bag, until crumbed and then sprinkle evenly on top of the mash. Sprinkle the rest of the cheese on top of the crisps.

Bake in the oven (pre-heat) at Gas mark 4 (don’t know the electric) for 30 minutes. Serve with fried, sliced, courgettes and a dressing of water cress.

A glass of Cabernet-Merlot makes a fine accompaniment.
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