Morroccan spiced (cottage) pie

Person Author: Maaike Calender March 27, 2015 Posted No Tags Comment No Comments

marroccanpie

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

marroccanpie01

 

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.

marroccanpie02

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.

marroccanpie03

Meanwhile heat the oven to 180C and butter an ovendish.

marroccanpie04

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

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