Just before we get into the nuts and bolts of a Moroccan style Shepherd’s Pie, I am going to make a little announcement:
For those who are resident in Wiltshire (realistically,) although anyone is welcome I am running my second ‘Decorate your own Christmas Cake Workshop‘ on the 14th December 2012. We won’t be tackling anything quite like this ‘Night before Christmas’ Cake just yet, but you will have something to wow your family.
It will begin at 9.45am and run through until around 3pm. Bring your own cake, un-iced, and your lunch. It will cost £25 plus the cost of the decorating ingredients, contact me via the messaging service in Facebook (see the side bar and click through).
Last year we managed this↓ (not sure why the background is so dark, perhaps it was about to snow!)
Anyway, on with the latest recipe. This is something concocted some years ago for Bonfire Night, the sweet heat seemed appropriate for such an event. I have always been a fan of Tagine, but find the soupy, stew-y nature of it a little unsatisfying in the depths of winter, so I came up with the following (serves 4):
You will need for the meat sauce:
800g Lamb Mince, 1 large Onion, 2 cloves of Garlic, crushed, Olive Oil, 2cm piece of fresh Ginger, grated, a pinch of Chilli Flakes, 2 tsp Paprika, 2 tsp Cumin, ½ Cinnamon stick or ½ tsp Ground Cinnamon, ½ Red Pepper, ½ Yellow Pepper (or a whole Pepper of one colour instead), 100g Ready to eat Apricots, roughly chopped, 1 tbsp Runny Honey, 2 tbsp Fresh Coriander or Flat Leaf Parsley Chopped, 2 tsp Tomato Puree, a slug of Red Wine (optional), Salt, Pepper.
For the Mashed Potato topping:
800g to 1kg of potatoes, peeled, boiled and mashed with butter, a tiny slug of milk, salt and pepper in the usual way.
Quite an ingredients list for this! But it is well worth it. Peel the potatoes and set them on the hob to boil and then simmer in salted water as usual. Keep and eye on them as you start the meat sauce, once tender, drain, add the butter, milk and seasoning and mash. You want quite a dry mixture, not too sloppy here as the meat sauce is quite saucy!
Meanwhile, fry off the lamb in a frying pan to remove the excess fat and heat the oil in a medium saucepan and fry the onion until transparent and soft, then add the garlic and stir round for a minute or two along with the ginger and chilli flakes. Transfer the lamb with a draining spoon to the onion mixture and then add all the other sauce ingredients apart from the fresh coriander or parsley. Add around 300ml boiling water until you have a sauce type consistency. Allow the whole lot to come to the boil and then simmer for 20-30 minutes whilst the potatoes are cooking. Stir the meat sauce from time to time and add a little more water as necessary so that the mixture does not dry out and towards the end of the cooking time add the fresh herbs, you want to maintain some liquid at all times.
Preheat the oven to 200°C/Fan 180°C, decant the meat sauce into an ovenproof dish and top with the potato, spread the topping around with the back of a fork to completely cover the sauce. Bake for 30-40 minutes until the topping has crispy tinges and you can hear or see the sauce bubbling underneath…..