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Plated meal

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.

Nutrition Per Portion

  • Calories

    999

  • Carbs

    116.1g

  • Fat

    44.8g

  • Fibre

    16.8g

  • Protein

    38.8g

  • Sugar

    40.7g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 1.5 min

    Peel and finely chop the sweet potato into 1cm pieces.

  • 2.5 min

    Put the sweet potato in the salted water and boil until tender and easily pierced with a fork (15-20mins).

  • 3.0 min

    Peel and chop the onion and coriander.

  • 4.5 min

    Peel and finely chop the garlic and ginger.

  • 6.5 min

    Heat the oil in a frying pan over medium-high heat.

  • 7.5 min

    Add the garlic and ginger to the pan and cook until fragrant (1 minute).

  • 8.5 min

    Add the onion to the pan and continue to cook until translucent (approximately 3-5 minutes).

  • 12.0 min

    Add the beef mince to the onion mixture and continue to cook until mince turns a brown colour.

  • 14.5 min

    Sprinkle the barakat spice over the mince mixture and stir until thoroughly coated.

  • 15.0 min

    Stir in the stock and plum tomatoes; using the back of a wooden spoon crush the plum tomatoes.

  • 17.0 min

    Drain the chickpeas and add to the pan.

  • 18.0 min

    Stir through the honey, raisins and half of the coriander.

  • 19.0 min

    Season with salt and pepper and then add to a prepared baking dish.

  • 20.0 min

    Drain the sweet potato and return to the same pan.

  • 20.5 min

    Season the sweet potato with salt and pepper and mash.

  • 22.0 min

    Smooth the sweet potato over the beef mixture and place in the oven. Bake until the top has turned slightly golden and crisp.

  • 30.0 min

    Distribute the sweet potato pie among serving plates and serve.

  • Ingredients

    Sweet Potato

    finely chopped

    Fresh Coriander

    chopped

    Golden Raisins

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person

    Plum Tomatoes (Tinned)

    Honey

    Baharat Spice

    Ginger

    finely chopped

    Garlic

    finely chopped

    Brown Onion

    chopped

    Olive Oil

    2 tablespoons per person

    Chickpeas

    Beef Mince

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