You know you're on to something good when you lay awake at night thinking about how wonderful dinner was the night before. Am I right or what?
I knew I'd made this recipe for Moroccan Shepherd's Pie once before and here it is too way back in April, 2011 obviously for the same reason as this one...that is to make use of the remainder of the leftover roast lamb from Easter. We raved about it back then and I'm about to do a repeat performance.
I basically followed the same recipe as before but added a preserved lemon from my refrigerated stash of salted Meyers and topped the casseroles with whipped sweet potatoes instead of ruby yams but regardless of the subtle changes the flavor's amazing - sweet, salty, spicy...oh man! If lamb's not your cup of tea, I think it would be almost as delicious made with leftover chicken or even pork. MMM, I know I'll be making it again PDQ.
Moroccan Shepherd’s Pie (adapted from myrecipes.com)
1 tablespoon olive oil
1 pound leftover roast lamb, in half inch dice
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
11/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1-1/2 cups low sodium chicken stock
1/3 cup pimento stuffed green olives, sliced
1/3 cup raisins
2 tablespoons liquid honey
1 tablespoon cornstarch
2 tablespoons water (or chicken stock)
1 cup frozen peas (optional)
1 preserved lemon, chopped (seeds removed)
2 medium sweet potatoes or ruby yams, peeled and diced
1 tablespoon butter
Spray 4 ramekins or 1 large casserole with cooking spray and set aside. Heat large sauté pan over medium high heat. Add olive oil and when shimmering add onion. Cook until onion is transparent, then add garlic and cook for 2 more minutes, stirring often so garlic doesn’t burn. Stir in tomato paste, cumin, cayenne, turmeric, cinnamon, and salt. Add chicken stock, green olives, raisins, and honey. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Remove cover. Stir together cornstarch and water and add to pan, stirring well until mixture is thickened to desired consistency. Stir in lamb, preserved lemon and peas. Remove from heat and divide between prepared ramekins.
Meanwhile cook sweet potatoes in boiling water until done (10 minutes). Drain well and return to pot to dry over low heat. Add butter and mash potatoes. Place potatoes on top of lamb mixture in ramekins. Bake in 350 oven until bubbling – about 20 minutes.