Recipe: Moroccan shepherd’s pie with sweet potato

This recipe is not my own creation! Its from the fabulous Our Four Forks. I am saving it here because we love it!
For the filling:
1 lb grass­fed ground lamb or beef   OR  3 cups cooked chickpeas (or 2 15 oz. cans drained)
1 tablespoon olive oil
1 white onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon honey (optional)
2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)
½ cup stock (vegetable, chicken or beef) + salt to taste
½ cup currants or raisins
½ bunch cilantro, stems removed, chopped
For the mash:
1 lb sweet potatoes, peeled and cut into chucks
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons non­dariy milk (more if needed)

For the filling:
1. Brown the ground meat in a large skillet over medium high heat.
2. Remove meat from skillet and set aside.
3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-­10 minutes until the onion is softened.
4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
7. Season with salt and pepper to taste.
For the mash:
1. Boil the potatoes in salted water for 15 minutes or until tender.
2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
3. With a hand blender (or potato masher), blend until they reach a creamy consistency.
1. Preheat oven to 350 degrees Fahrenheit.
2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
3. Bake for 40 minutes until the topping is beginning to brown.
4. Garnish with extra chopped cilantro, if desired.


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