Lebanese Shepherd's Pie

I was given this recipe by Carol, my future mother in law and I've made it lots of times in the 3 months I've had it! - it's so easy yet tastes delicious.


1. Put potatoes on the boil. Once cooked, mash and set aside.

2. Fry onions for 2 minutes until soft. Add pine nuts and cook for further 2 minutes. Remove from pan and set aside.

3. Turn up heat and add lamb mince to brown. Drain fat off and once cooked, add onions and pine nuts back to pan.

4. Add cinnamon and enough lamb stock to cover. Simmer for 40 minutes.

5. Meanwhile, put ciabatta roll in blender to make breadcrumbs and then fry gently in the butter or margerine.

6. Just before 40 minutes is up, spoon half of the mashed potato into an oven proof dish, then add lamb mixture and then top with remaining potato.

7. Sprinkle with breadcrumbs and bake for 20 minutes at ~ 180C.

Hints 'n' Tips

I buy a ciabatta with sundried tomato or onion and chives in it as it adds a lovely flavour to the crunchy breadcrumbs.

This is great for making a couple of days ahead. Just make sure that you bake it for 40 minutes from cold.


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