Sweet Potato & Beef Moroccan Pie with Chickpeas

A shepherd's pie with a creamy sweet potato mash and 'Moroccan Tagine' flavours.

Nutrition Per Portion

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Step 1

Preheat the oven to 180C and bring a pan of salted water to the boil.
Step 2

Peel and finely chop the sweet potato into 1cm pieces and boil until tender and easily pierced with a fork (15-20mins).
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.
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.
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.
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.
Step 7

Transfer the mixture to a prepared baking dish.
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.
Step 9

Bake in the preheated oven until the top has turned slightly golden and crisp.
Step 10

Serve the sweet potato pie warm, garnished with the remaining chopped coriander.