Thursday, November 23, 2006

Moroccan-style Shepherd's Pie

Moroccan-style Shepherd's Pie
Prep time: 5 minutes
Cooking time: 45 minutes

Serves 4


1 ½ lb/680 g ground beef
½ cup oatmeal
1 heaping tsp Ras El Hanout (Moroccan) spice mix
3 dried apricots, chopped
3 dried mission figs, chopped
½ cup fresh flat parsley, chopped
1 egg

Sweet Potatoe Topping:
2 large sweet potatoes/yams
1-2 tbsp margarine (I like Olivina)
1 tbsp fresh thyme leaves
Salt & pepper to taste

Directions: Meatloaf:
1. Preheat the oven to 350°F/180°C

2. Combine all the meatloaf ingredients in a bowl and mix well. Shape into a loaf and place in a loaf pan. Bake for 35-40 minutes. Drain off excess liquids.

Sweet Potato Topping:

3. In the meantime, cook the sweet potatoes. I just stab them with a knife and cook them in the microwave for 3-4 minutes, turn them over and zap them for another couple of minutes – until they’re soft.

4. Scoop the sweet potatoes out of their skins into a bowl, add the thyme and margarine. Taste to see if you need salt and pepper.

5. Top the meat loaf with the sweet potato mixture and put it back in the oven for 10 minutes to crisp the top a bit.

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