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Moroccan Spiced Shepherd’s Pie with Sweet Potato Crust & Autumn Greens

This recipe serves four people

Preparation Time: 2 hours


  • 800g lean lamb mince
  • 2 carrots, 2 red onions, 2 cloves garlic, 3 sticks celery all diced
  • 10mls oil
  • 1 chilli deseeded and chopped 
  • 100g red lentils
  • 1 tbs cumin
  • 1 tbs coriander
  • 1 tbs smoked paprika
  • ½ tbs fresh rosemary 
  • 1 tin of chopped tomatoes
  • 2 bay leaves
  • 250mls chicken stock

Sweet Potato Crust

  • 1kg sweet potatoes
  • 50g coconut oil  

Autumn Greens

  • Spinach, kale, Swiss chard or whatever greens you can get and like to eat!
  • 1 lemon
  • Some toasted seeds for garnish- sunflower, pumpkin, flax seed and sesame


  • Sear the lean lamb mince in a hot heavy based pan until browned and place in a colander to drain off any fat. In the same pan sauté the onions, carrot, garlic and celery and sauté until soft, add the spices and sauté for 2 minutes to release the aroma.  Add the mince back to the pan along with the tinned tomatoes, chicken stock, lentils and herbs. Place a lid on and cook gently on the stove for 1 hour until soft and tender.
  • Place the mince sauce in a heat-proof dish and allow cooling.
  • Roast the sweet potatoes on a roasting tray with the skins on in the oven until soft (30 minutes at 180 degrees) mash with the coconut oil and season, place on the top of the pie. Roast in a 180 degree oven for 30 minutes until the top is crisp
  • Sauté the greens in a little olive oil add a squeeze of lemon and serve on the side


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie