Moroccan-Spiced Shepherd's Pie Recipe
Give comfort food a bold flavor twist. Our Moroccan-spiced version transforms this classic with aromatic spices and tender steak. Warming cinnamon, cumin, and harissa bring North African flair to the savory filling, all tucked beneath a blanket of creamy mashed potatoes.
Servings: 6 serving
Calories: 292kcal
Ingredients
- 4 cups leftover cheesy garlic homestyle mashed potatoes
- 1 tbsp cooking oil
- 1 cup leftover steak finely minced
- 2 cups mushrooms minced
- ½ onion chopped
- ½ pepper seeded, stemmed and chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 tbsp Moroccan seasoning or Ras El Hanout
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
- ½ cup chicken broth
- 4 cups spinach
Instructions
- 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.
- Using a spatula, drop the potatoes over the filling in large dollops.
- Gently spread the potatoes into an even layer, covering the top.
- Preheat the broiler to high.
- Place the skillet under the broiler with a watchful eye, until the potatoes are just browning on top.
- Carefully remove the skillet from the oven and allow to cool 5 minutes before serving.
Notes
- Dehydrating Vegetables: Ensure that the mushrooms and spinach are well reduced before adding them to the pie. This step is crucial as it prevents the filling from becoming too watery, which can affect the texture of the pie.
- Handling Ground Beef: If opting for ground beef instead of leftover steak, brown it thoroughly and drain any excess fat and liquid to maintain the right consistency of the filling. The chicken broth will provide sufficient moisture without the extra liquid from the beef.
- Adjusting Liquids: Be mindful of the liquid content in the dish. If you choose to retain the liquids from the mushrooms and spinach, consider reducing the amount of chicken broth to balance the overall moisture level in the pie.
- Broiling the Topping: Watch the potato topping closely under the broiler; the pie is ready when the edges of the potatoes are slightly browned and caramelized. Since all ingredients are precooked, broiling primarily serves to meld the flavors together and achieve a deliciously golden top.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 888mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5503IU | Vitamin C: 42mg | Calcium: 87mg | Iron: 3mg