Comforting Casseroles #2
Creamy sweet potato mash tops this classic pie 😋
Sometimes I like to try new things. You know, when you finally get a little extra time and you start googling recipes to see what you can make that looks good, is different than the usual and includes ingredients that are easy to find. This Moroccan Shepperd’s Sweet Potato Pie hit all the right notes.
Of course you could serve this with a side salad, but it does the job all on it’s own by being both filling, satisfying and delicious! Next time you want to bring a little diversity into the kitchen, perhaps introduce the kids to a new cuisine, I recommend giving this recipe a try. Bonus: It’s even better re-heated.
Moroccan Shepherd’s Pie
Ingredients
Filling
- 1 lb grass-fed ground beef
- 1 can chickpeas, drained
- 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
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)
Directions
Filling
- Step 1
Preheat oven to 350 degrees F.
- Step 2
- Step 3
Brown the ground meat in a large skillet over medium high heat. Once browned, remove the meat from the skillet and set aside.
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.
- Step 4
Return the meat to the pan (if using) along with the honey (if using), plum tomatoes, and stock. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
- Step 5
Add chickpeas , currants or raisins, and chopped cilantro. Stir and remove from heat. Season with sea salt and pepper to taste.
Mash
- Step 1
Bring a large pot of water to boil. Boil the sweet potatoes for 15 minutes or until tender.
- Step 2
Drain well and add the extra virgin olive oil, cumin, garlic powder, sea salt, and non-dairy milk.
- Step 3
With an immersion hand blender or potato masher, blend until they reach a creamy consistency. Set aside.
Assembly
- Step 1
Fill a 12 x 8-inch baking dish with the filling and spread the sweet potato mash evenly on top.
- Step 1
Bake for 40 minutes until the topping is beginning to brown.
- Step 1
Garnish with extra chopped cilantro, if desired.
Check out our first casserole from this series!
Mexican Casserole
Looking for an easy, après ski meal? This Mexican Casserole is for you! A delicious, preprepared casserole ready to just put in the oven!
