This Slow Cooker Moroccan Shepards Pie is a deliciously exotic take on a true British classic. You’ll use sweet potato for the topping, which pairs perfectly with the fragrant Moroccan Seasoning. A beautifully simple warming family meal for those cooler. nights. Serve with your favourite crusty bread and or some veg such as broccoli
1tbsp tomato puree
750g Lamb mince or left over lamb from your roast
1 onion roughly chopped
Sprig of thyme
1tbsp worcestshire sauce
2 carrots roughly chopped
750g mashed sweet potato
1 1/2 Tbsp The Greedy Fox Moroccan seasoning
1x400g tin chopped tomatoes
100 ml lamb/chicken stock
1 heaped Tbsp Flour
Salt and pepper to taste
Coriander to garnish [optional]
pre-heat slow cooker to low.
In a large frying pan over a med/high heat add the oil and cook the onions and carrots for 5 mins.
Add the mince and The Greedy Fox Moroccan seasoning and brown off mince around 5-7 mins.[skip this step if using left over lamb] Push the mince mixture to one side of the pan and Squeeze in the tomato puree and cook for a min then mix.
Stir in the flour.
Add the tin tomato and stock cook for another 5 mins. Season to taste
Stir 1/2tbsp The Greedy Fox Moroccan Seasoning through the sweet potato mash.
Pour the mince mixture into the slow cooker and stir through the peas and the peas top with the sweet potato mash and cook for 5hrs.
Set to warm for 30mins, and garnish with the coriander then serve the Slow Cooker Moroccan Shepherds Pie with your favourite crusty bread and or some veg such as broccoli.