Sweet Potato & Beef Moroccan Pie with Chickpeas
- Gluten Free
- Meat
- Moroccan
- Fusion
- Beef
A shepherd's pie with a creamy sweet potato mash and 'Moroccan Tagine' flavours.
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Nutrition Per Serving
- Calories 999
- Carbs 116.1g
- Fat 44.8g
- Fibre 16.8g
- Protein 38.8g
- Sugar 40.7g
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Step 1
Preheat the oven to 180C and bring a pan of salted water to the boil.
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Step 2
Peel and finely chop the sweet potato into 1cm pieces and boil until tender and easily pierced with a fork (15-20mins).
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Step 3
While the sweet potato is boiling, prepare the other ingredients: Peel and chop the onion and coriander, and peel and finely chop the garlic and ginger.
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Step 4
In a frying pan, heat the oil over medium-high heat, add the garlic and ginger, and cook until fragrant. Add the onion and continue to cook until translucent.
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Step 5
Add the beef mince to the onion mixture and continue to cook until the mince turns a brown color. Sprinkle the barakat spice over the mince mixture and stir until thoroughly coated.
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Step 6
Stir in the stock and plum tomatoes, crushing the plum tomatoes with the back of a wooden spoon. Drain the chickpeas and add them to the pan, along with honey, raisins, and half of the coriander. Season with salt and pepper.
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Step 7
Transfer the mixture to a prepared baking dish.
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Step 8
Once the sweet potato is boiled, drain and mash it. Season with salt and pepper, and spread it evenly over the beef mixture in the baking dish.
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Step 9
Bake in the preheated oven until the top has turned slightly golden and crisp.
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Step 10
Serve the sweet potato pie warm, garnished with the remaining chopped coriander.
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