Annie Bell's Moroccan Shepherd's Pie

Method

Peel the potatoes, halve or quarter them as necessary, add them to a large pan of boiling salted water, bring back to a simmer and cook until tender, about 20 minutes.

Drain into a colander and leave for a minute or two to steam dry, then pass through a mouli-légumes or a sieve back into the pan. Add the turmeric followed by the butter, and once this has melted add the milk and plenty of seasoning.

Meanwhile, prepare the filling. Heat the oil in a large pan and cook the shallots and garlic over a low heat for several minutes until softened. Add the mince, turn up the heat and cook, stirring, until it changes colour and separates. Add the spices, wine, tomato purée and some seasoning, bring to a simmer and cook over a low heat for 15 minutes.

Skim off any excess fat, and stir in the olives and coriander. Transfer to the ovenproof dish. Spread the potato over the surface and fork it into a pattern.

Preheat the oven to 200C/180C fan/ 400F/gas 6 and place a baking sheet inside. Dot the surface of the pie with a little extra butter, place on the baking sheet and bake for 20 minutes.

To finish, dice the white bread into cubes, discarding the crusts, and toss with the olive oil. Scatter over the pie after the first 20 minutes and return to the oven for 15-20 minutes more until golden and sizzling.

Hints 'n' Tips

Comments

Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading

Accompaniment

Origin Pinot Grigio Organic