Moroccan Shepherd's Pie Recipe
The warm, aromatic spices of Moroccan cuisine combined with healthy ingredients in this robust dish reminiscent of a shepherd's pie...
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Equipment
Ingredients
For the stew:
- 1 tbsp. olive oil
- 1 ½ lb. lean ground turkey
- 1 medium onion - chopped
- 1 teaspoon garlic - minced
- 1 teaspoon salt
- 2 teaspoon ground cumin
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 teaspoon paprika - I prefer hot smoked paprika
- 1 small zucchini - cubed
- 1 small red bell pepper - chopped
- 14.5 ounce can diced tomatoes with juice
- 14.5 ounce can chickpeas - rinsed and drained
- ½ cup dried cranberries
- juice of 1 lemon*
- cilantro - stems removed, coarsely chopped
- ½ teaspoon salt +/- to taste
For the topping:
- 2 large sweet potatoes - peeled and cut in chunks
- 2 teaspoons salt
- 1 teaspoon cinnamon
- zest of 1 lemon*
- 2-4 teaspoons coconut creamer - or milk
- sea salt and ground pepper to taste
Instructions
- Preheat oven to 400℉.
- To a large pot or dutch oven, add ground turkey and olive oil. Over medium high heat, break up turkey, and cook until browned.
- Meanwhile, cover sweet potatoes with water. Add salt. Bring to a boil and simmer until tender. Turn off heat.
- Add onion and garlic to browned ground turkey. Cook until onion is translucent and mixture is fragrant. Add cumin, allspice, and paprika. Stir and cook until spices are completely incorporated.
- Add zucchini and bell pepper. Stir and cook 3-5 minutes until they start to soften.
- Add diced tomatoes, chick peas, cranberries, lemon juice (zest the lemon first!), and cilantro.
- Stir to combine. Cover. Simmer gently while you mash the sweet potatoes - 5 to 10 minutes.
- Drain cooked sweet potatoes. Return to the pot. Add cinnamon and lemon zest. Mash thoroughly with a potato masher or immersion blender.
- Add coconut creamer* or other liquid until soft and creamy. Taste and season with salt and pepper.
To finish:
- Divide stew among 6 large ramekins. Top with a generous scoop of sweet potato mash. Spread over the stew. Drizzle with a bit of olive oil (optional), and sprinkle with paprika. Bake 30 minutes (24 minutes convection) until edges begin to firm and crisp.
- Garnish with chopped cilantro.
Notes
This dish works for vegan/vegetarian diets. Omit the ground turkey, and add an additional 2 cans of chick peas. For vegan diets, use almond milk or coconut creamer.
Macronutrients (approximation from MyFitnessPal) 345 calories; 34 g protein; 43 g carbohydrates; 5 g fat.
Nutrition
Calories: 345kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com