Raz el Hanout Shepherd's Pie
Description
Submitted by: Angelina Pattavina
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (MD)
1 lb ground lamb
2 tablespoons olive oil
1 medium sized red onion
1 teaspoon Raz el Hanout
1 cup beef gravy
1 1/2 cups corn kernels
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups carrots, cubed small and blanched
3 cups mashed sweet potatoes
3 Tablespoons butter, cubed
2 tablespoons olive oil
1 medium sized red onion
1 teaspoon Raz el Hanout
1 cup beef gravy
1 1/2 cups corn kernels
1 1/2 cups frozen sweet peas, thawed
1 1/2 cups carrots, cubed small and blanched
3 cups mashed sweet potatoes
3 Tablespoons butter, cubed
Methods/steps
Saute onions in hot olive oil. Add Raz el hanout once the onions are wilted. Add ground lamb and saute until meat is thoroughly cooked. Stir in beef gravy.
In the bottom of a medium Brookfield Oval Dish spread the lamb mixture. Layer on top of the lamb the corn kernels then the sweet peas and the finally the blanced cubed carrots. Sprinkle the vegetable layers with salt and pepper. Cover the layers with the mashed sweet potatoes and dot the top with butter. Bake at 350 degrees F for 45 minutes or until you see bubbling on the edges.
Makes 6 servings.
Serve with a nice Mesclun salad with persimmon and pommegranate and Sherry Vinnaigrette.
In the bottom of a medium Brookfield Oval Dish spread the lamb mixture. Layer on top of the lamb the corn kernels then the sweet peas and the finally the blanced cubed carrots. Sprinkle the vegetable layers with salt and pepper. Cover the layers with the mashed sweet potatoes and dot the top with butter. Bake at 350 degrees F for 45 minutes or until you see bubbling on the edges.
Makes 6 servings.
Serve with a nice Mesclun salad with persimmon and pommegranate and Sherry Vinnaigrette.
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