RCI-SP.004.0219.001
Moroccan Shepherds’ Pie
Moroccan Shepherds’ Pie from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 3 large
- 1/4 cup
- 1/4 tsp
- 1/8 tsp
- extra virgin olive oil1/4 cupoptional
- 1 unit
- Vegetable Filling1 unit
- 2 unit
- onions2 unitpeeled and diced
- garlic3 clovesminced
- carrots2 largepeeled and diced
- soy burger meat or 4 vegan burgers1 lbcrumbled
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1 tsp
- Strands saffron1 unitoptional
- tomatoes4 unitpeeled, seeded and diced or 3 1/4 cups diced canned tomatoes
- 1 cup
- 1 head
- or 2 small zucchini or other Squash1 largecut into 1-inch cubes
- Broccoli1 headcut into bite-sized florettes
- Raisins1/8 cupoptional
- 1/4 cup
- 1 unit
- potatoes3 lbspeeled and cut into 1- to 2-inch chunks
- 2 tsp
- 1/4 cup
- 1 unit
Method
1
Peel and cut the 3 large sweet potatoes and 3 lbs white potatoes into 1- to 2-inch chunks.
2
Place potatoes in a large pot of salted water and bring to a boil, then reduce heat and simmer until tender.
20 minutes
3
While potatoes cook, prepare the vegetable filling by heating 2 tablespoons olive oil in a large skillet over medium heat.
4
Add diced onions and cook until softened, approximately 3-4 minutes, then add minced garlic and cook for 1 minute more.
4 minutes
5
Stir in diced carrots and crumbled soy burger meat, cooking for 5 minutes until meat begins to brown.
5 minutes
6
Add ground cumin, ground coriander, ground cinnamon, and freshly ground black pepper, stirring well to coat.
7
Pour in the diced tomatoes and vegetable stock, then add saffron strands if using, and simmer for 10 minutes.
10 minutes
8
Add cauliflower florets or zucchini cubes, broccoli florets, raisins if using, and slivered almonds; simmer until vegetables are tender but not mushy.
8 minutes
9
Drain the cooked potatoes and transfer to a large mixing bowl, then mash with 1/4 cup olive oil, 1/4 cup orange juice, 1/4 teaspoon ground cumin, and 1/8 teaspoon ground cinnamon.
10
Season the mashed potato topping with sea salt and freshly ground black pepper to taste.
11
Transfer the vegetable and meat filling to a baking dish, spreading evenly, then top with the spiced mashed potato mixture.
12
Bake in a preheated 350°F oven for 20-25 minutes until the topping is lightly golden.
22 minutes