Moroccan Spiced Shepherd’s Pie with Sweet Potato Crust

This recipe will serve four people as a main course 

Preparation Time: 2 hours



Seasonal Greens


  1. Sear off the lean lamb mince in a hot heavy based pan until browned and place in a colander to drain any fat. In the same pan, sauté the onions, carrot, garlic and celery until soft. Add the spices and sauté for 2 minutes to release the aroma. 
  2. 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.
  3. Place the mince sauce in a heat-proof dish and allow to cool.
  4. Roast the sweet potatoes on a roasting tray with the skins on in the oven until soft (30 minutes at 180) mash with the coconut oil and season, place on the top of the pie. 
  5. Roast in a 180 degree oven for 30 minutes until the top is crisp, sauté the greens in a little olive oil and a squeeze of lemon and serve on the side

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