Moroccan Shepherd’s Pie

This classic comfort dish uses a dash of global flavors and leftover beef and mashed potatoes to stretch your dollar and fill you up!

If you are a fan of shepherd’s pie then you can also check out my southwest version too.


– Leftover cheesy garlic homestyle mashed potatoes – Cooking oil – Leftover steak – Mushrooms – Onion – Pepper


Heat the oil in a large oven-safe skillet over medium heat. Add the mushrooms and cook out the liquid, about 7 minutes. The mushrooms will get moist and then dry as the liquid evaporates.

Add onion, pepper and carrot and sautee until soft, 5-7 minutes. Mix in the garlic and cook 30 seconds longer.

In the skillet, mix in the Moroccan seasonings, paprika, cumin and salt and pepper to taste. Toss to coat the veggies.

Add the chicken broth and the beef. Stir to combine. Place the spinach on top and cover the skillet. The spinach will wilt down from the heat of the skillet.

Once wilted, fold the filling together to mix evenly. Reheat the potatoes in the microwave.

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