Inspired by the all British cottage pie, with a little Shepherd’s pie and a whole lot of Moroccan spices.
Original recipe is from BBC Good Food adapted and cooke by me ;-).
Serves 4-6 people:
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
1 leek, chopped
1 stalk of celery ,chopped
1(yellow) pepper chopped
pinch of cayenne pepper
1tsp cardamom (powder)
1tsp cloves (powder)
2 tsp cinnamon (powder)
500g beef mince
2 tbsp tomato puree (or small can)
500ml beef or chicken stock
1kg potatoes
400g can chickpeas
75g butter
3 tsp ras el-hanout
1tsp oregano
1tsp marjoram
1tsp celery leaf (dried spices)
4tbsp raisins
200g frozen peas
small pack parsley, chopped
1tbsp sasame seeds
4tbsp of grated cheese
Method
Peel and parcook the potatoes, drain and set aside to cool.
Heat oil in a large saucepan and Brown the mince. When browned remove meat from the pan and set aside.
Heat a bit more oil and put in the garlic, onions, carrot, leek and celery, carrot and bellpepper.
Cook until softened, then return meat to the pan and add the spiced, let simmer for a few minutes until spices become fragrant.
Add the tomato puree and cook out for 2 minutes. Then add the peas and chickpeas raisins, stock and bring to the boil.
Let cook for about 20 minutes, so the sauce can thicken.
Meanwhile heat the oven to 180C and butter an ovendish.
Spoon the meat in the bottom, sprinkle parsley on top and add the potatoes. Sprinkle cheese and sesame seeds on top.
Bake in the oven for about 45minutes until the potatoes are cooked through and golden Brown.
Recipe adapted from a recipe on BBC Good Food.
Photos Gardeninglady