Moroccan-Spiced Couscous ‘Shepherd’s’ Pies
Try this tasty twist on a traditional Shepherd’s Pie. With the warm spices of North Africa and a Moroccan Medley Couscous and cheesy top, it’s easy to make and comforting to eat – a perfect satisfying meal for two.
Preheat the oven to 200C/180Cfan/gas 6 or the grill to medium-high.
Heat the oil in deep-sided frying pan over a low-medium heat and add the onion, garlic, carrot and a pinch of salt. Cook for 6-8 minutes until softened but not coloured. Remove from the pan. Add the mince to the same pan and cook over a medium heat until browned all over. Add the spices and cook for another minute before adding back the onions. Stir in the tomato puree and stock. Season with pepper and a little more salt and simmer for 16-18 minutes until reduced and most of the stock has been absorbed. Stir through the parsley.
Meanwhile prepare the couscous according to the packet instructions. Mix through the butter.
Pour the beef filling into two individual oven proof pie dishes and then cover with the couscous. Scatter over the cheese and then, if eating straight away, pop under the grill until the cheese is golden and bubbling or bake for 20-25 minutes until piping hot and the cheese is golden.
Enjoy with your favourite greens.
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 small carrot, finely chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp of cayenne (or to taste)
- 250g minced lamb
- 1 tbsp tomato puree
- 200ml of lamb or vegetable stock
- 1 tbsp finely chopped parsley, plus extra to serve
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 1 tsp butter
- 50g Cheddar cheese, grated