This Mediterranean adaptation of shepherd's pie features lamb seasoned with kamounet spice (usually used in kibbeh) and pomegranate molasses for a more eastern take on the classic British dish.
Keyword: british food, comfort food, cottage pie, mediterranean, shepherd's pie
Servings: 8people
Author: The Elegant Economist
Equipment
11x7" (28x18cm) Pyrex baking dish
Stockpot, saucepan
Potato Masher
Ingredients
For the Mash:
1½lbsRusset or Maris Piper potatoes, peeled and cut into 2" (5cm) pieces(680g)
¼cupnon-dairy milk (I used Oatly oat milk, plain)
4Tbspvegan butter
½tspfine sea salt
¼tspfreshly ground black pepper
2egg yolks
For the Meat Filling:
½cupFrench green (or brown) lentils(100g)
2Tbspolive oil
1mediumonion, finely diced
2mediumcarrots, peeled
1poundground lamb(450g)
1tspfine sea salt
2Tbspkamounet seasoning(or 1 Tbsp ground cumin, 1 tsp black pepper, ½ tsp dried marjoram or oregano, ½ tsp spearmint, ½ tsp cinnamon, ½ tsp allspice)
2Tbspflour (or potato starch if you are gluten-free)
1Tbsptomato paste
1Tbsppomegranate molasses
1cupbeef or lamb broth(235ml)
1tspfresh thyme, finely chopped
½cupfrozen peas(75g)
Instructions
For the Potatoes:
Peel and cut your potatoes into 2" (5cm) pieces, and boil for 15-20 minutes along with the peeled carrots, until very soft and almost crumbling.
In a saucepan or heatproof measuring cup warm your non-dairy milk and vegan butter until the butter is fully melted. Pour this over the potatoes, add the salt and pepper, and the egg yolks. Mash thoroughly with a potato masher until well combined. Chop your now cooked carrot into small diced pieces.
For the Lentils:
Cook your lentils in a medium saucepan over medium-high heat for 15-20 minutes, or until soft. Drain, and set aside.
For the Meat Filling:
In a pan, heat your olive oil over medium heat. Add your onion and saute for 20 minutes, or until caramelized. Add your lamb and continue cooking until cooked through. Sprinkle in your seasonings, then your flour - mixing to combine.
Add your broth, tomato paste, and pomegranate molasses, and cook until well-combined. Add your lentils and carrots, then pour into the baking dish. Mix in the frozen peas.
Using a spatula, scoop the potato mash on top, leveling it and going to the edges to prevent the insides from bubbling up at the sides. Bake at 400°F (205°C) for 30 minutes and serve.