Moroccan Lamb Shepherd's Pie
with Cheesy Potato Top
When you have this shepherd’s pie under your belt, you’ll never want another pie in your life other than this spiced Moroccan lamb one. The warming veggies and fluffy cheesy mash on top with make you fall in love. It’s love at first bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 clove
garlic
1
leek
1
carrot
1 packet
lamb mince
1 packet
tomato paste
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Preheat grill to medium-high. • Finely chop garlic. Thinly slice leek. Grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and carrot, stirring, until softened, 3-4 minutes. • Add lamb mince and garlic and cook, breaking up with a spoon, until just browned, 2-3 minutes.
• Add tomato paste, chermoula spice blend, vegetable stock powder and the water to the pan and stir to combine until thickened, 1 minute. • Remove pan from heat, then stir through baby spinach leaves until wilted.
• Transfer lamb mixture to a baking dish and spread potato mash on top. • Sprinkle with shredded Cheddar cheese. Grill pie until lightly golden, 6-8 minutes.
• Divide Moroccan lamb shepherd's pie between bowls. Enjoy!
