With the weather getting colder and the nights getting darker, I find I’m craving more warming and comforting meals. However, as I’ve never been the biggest fan of classic pies; the traditional English comfort food, I decided to invent my own healthy version. I can assure you that this Moroccan Shepherd’s Pie with a Cinnamon Spiced Sweet Potato Crust is unlike any that you will ever have tasted.
Packed full of lean protein and vegetables and topped with my favourite low GI carbohydrate (sweet potato) this is a truly guilt free delight. It does take slightly more time and effort to make, therefore I usually make this for my meal prep on Sunday, where I’ll make a 4 person portion size and have it for lunches for the rest of the week. Alternatively, I like to make this dish when I’m cooking for friends and family and want to treat them to something a little special.
Ingredients for the filling (serves 4):
400g lean beef mince (uncooked)
1 red onion chopped
1 teaspoon chopped garlic
1 tablespoon fresh ginger grated
Sprinkle of pink Himalayan sea salt
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon mild chilli powder
1 can chopped tomatoes (400g)
3/4 cup chicken stock
1 tablespoon coriander
Handful of spinach
Ingredients for the mash (serves 4):
5 small sweet potatoes
1 teaspoon Cinnamon
1 teaspoon Salt
Splash of unsweetened almond milk
- Dry fry the mince meat in a large skillet on a medium/high heat.
- Once the meat is starting to brown, add the onion, garlic, ginger and spices to the pan and cook for around 10 minutes.
- Next add the tomatoes and stock, bring to the boil. Then stir in a tablespoon of chopped coriander and simmer for ten minutes.
- While this simmers, boil the sweet potatoes until tender, around 15 minutes.
- Drain the potatoes, then mash together with the cinnamon, salt and a splash of unsweetened almond milk.
- Preheat the oven to 180 degrees celsius.
- Fill a baking dish with the filling, then top with the sweet potato mash.
- Bake for 45 minutes until the topping starts to brown.
- Garnish with a sprinkle of coriander.
- Best served with a generous helping of greens on the side.
Nutrition Information (per serving):
Carbs: 20 grams
Fat: 12 grams
Protein: 25 grams
Don’t forget to tag me @chezshanay #chezshanay- I would love to see your creations!