Ok, so we can’t say hand on heart that any Moroccan shepherd has ever eaten this – but if they haven’t they don’t know what they’re missing! This is a lovely alternative to a traditional shepherds’ pie, using our Organic Ras el Hanout, which is just wonderful with lamb. As we’re cutting down on saturated fat at Pinch Towers, we swapped lamb fat for rapeseed oil to brown the vegetables, but we leave it up to you if you want to use the lamb fat instead.
For the potato topping
- 500g potatoes, peeled and chopped
- 3 medium carrots, peeled and chopped
- splash of milk
- large knob of butter
For the lamb filling
Boil the potatoes and carrots in salted water until a knife slides easily through each – about 20-25 mins – then drain and mash, adding milk and butter to taste. While the potatoes and carrots are cooking, start on the lamb filling. Brown the lamb in a large pan over medium heat – no need to add oil at that stage as the lamb will produce fat. Once browned, remove the meat with a slotted spoon and discard the fat. Wipe out the pan, replace on the heat and add the rapeseed oil to heat. Add the aubergine and cook over medium heat until the aubergine pieces soften and start to turn golden. Remove from the pan with a slotted spoon. Add more rapeseed oil if needed, then cook the onions and garlic gently until they are soft. Return the lamb and aubergine to the pan with the onions and garlic, sprinkle over the Ras el Hanout and stir to combine. Stir in the tomato puree and allow to cook for a minute. Finally, add sultanas and the stock, give it one last stir. Bring up to a gentle simmer, cover and leave to cook for 30 minutes. Preheat the oven to 180°C, gas mark 7. Transfer the lamb mixture to a casserole dish, top with the potato and carrot mixture and cook in the middle of the oven for 30 mins.