Mediterranean Shepherd's Pie
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.
Servings: 8 people
Equipment
- 11x7" (28x18cm) Pyrex baking dish
- Stockpot, saucepan
- Potato Masher
Ingredients
For the Mash:
- 1½ lbs Russet or Maris Piper potatoes, peeled and cut into 2" (5cm) pieces (680g)
- ¼ cup non-dairy milk (I used Oatly oat milk, plain)
- 4 Tbsp vegan butter
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 egg yolks
For the Meat Filling:
- ½ cup French green (or brown) lentils (100g)
- 2 Tbsp olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled
- 1 pound ground lamb (450g)
- 1 tsp fine sea salt
- 2 Tbsp kamounet 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)
- 2 Tbsp flour (or potato starch if you are gluten-free)
- 1 Tbsp tomato paste
- 1 Tbsp pomegranate molasses
- 1 cup beef or lamb broth (235ml)
- 1 tsp fresh thyme, finely chopped
- ½ cup frozen 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.
