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Moroccan Shepherds Pie - on a plate with a fork
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Beef Shepherds Pie with Sweet Potatoes

A modern take on the traditional shepherd's pie, with a savory ground beef filling and sweet and creamy sweet potato topping. It's freezer-friendly and perfect for meal prepping.
Course Dinner
Cuisine Australian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 People
Calories 520kcal
Author Kim

Ingredients

Meat Mixture

  • 500 grams / 1 pound Beef mince or ground beef
  • ½ medium Red onion, diced
  • 2 cloves garlic, crushed
  • ¾ cup Tomato Paste
  • ¼ cup Beef stock/beef broth
  • 2 tablespoons Moroccan seasoning
  • ½ cup Zucchini, grated
  • 200 grams / 7 oz. Cooked Brown lentils (Canned)

Optional for Meat Mixture

  • 2 tablespoons Dried cranberries, diced
  • ½ teaspoon Mexican chilli powder
  • 2 tablespoons Dried Chives

Potato Topping

  • 1 ½ Cups Sweet potato (220 grams approx.)
  • cup Fetta cheese, crumbled
  • 1 tablespoon Butter
  • 1 tablespoon Cornflake crumbs/Breadcrumbs *Optional

Instructions

  • Preheat oven to 180 degrees C/350 degrees F
  • Boil a large pot of water and add the sweet potatoes. Cook for approximately 10 mins, or until tender.
    1 ½ Cups Sweet potato (220 grams approx.)
  • Heat a large pot to medium heat and add diced onion and garlic. Stir until soft. Add Moroccan seasoning (or Italian seasoning) and stir for one minute.
    ½ medium Red onion, diced, 2 cloves garlic, crushed, 2 tablespoons Moroccan seasoning
  • Add beef pieces stirring to break up any lumps. Cook until browned. Add tomato paste, beef stock/beef broth and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
    500 grams / 1 pound Beef mince or ground beef, ¾ cup Tomato Paste, ¼ cup Beef stock/beef broth
  • Stir through drained lentils and zucchini, cranberries and chili powder.
    ½ cup Zucchini, grated, 2 tablespoons Dried cranberries, diced, ½ teaspoon Mexican chilli powder
  • When potatoes are tender, drain off the water and mash with potato masher until smooth. Add in the butter, fetta and chives (reserving a few chives to sprinkle over the top before putting in the oven.
    ⅓ cup Fetta cheese, crumbled, 1 tablespoon Butter, 2 tablespoons Dried Chives
  • Spoon beef mixture into an ovenproof tray. Spoon in potato mixture and sprinkle cornflake crumbs. Bake for 25 minute at 180 C / 350 F
    1 tablespoon Cornflake crumbs/Breadcrumbs

Notes

  • Meat:  Use any lean ground meat such as ground beef, ground turkey or ground lamb
  • Onion: Red onion (also called Spanish onion) works well in this recipe for its mild flavor, however, brown or white onion can be substituted.
  • Moroccan Seasoning – the below quantities will make 2 tablespoons of moroccan spice which is the amount I recommend for this recipe.  Alternatively you can use Italian seasoning.
    • 1 teaspoon ground cumin
    • 1 teaspoon ground paprika
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground coriander
  • Lentils: make sure to use precooked canned lentils for this recipe.  if you don't have them you can leave out
  • Storage:  It's fridge-friendly for up to three days, whether assembled and ready to heat or fully cooked. 
  • Freezing before Baking:  Assemble but don't bake.  Cool, wrap with plastic wrap and foil.  Label and freeze flat.
  • Freezing After Baking:  Cool, portion, label, and freeze in airtight containers for 2-3 months.

Nutrition

Calories: 520kcal | Carbohydrates: 50g | Protein: 44g | Fat: 19g | Saturated Fat: 5g | Fiber: 9g | Sugar: 15g