Spiced lamb-and-potato pie

Spiced lamb-and-potato pie

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  • 8
  • Easy
  • 30 minutes
  • 11⁄2 hours
  • Woolworths Fairview Shiraz 2015


  • For the mince:
  • 3 T olive oil
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 kg lamb mince (or free-range beef)
  • 2 T ras el hanout
  • 1 x 120 g sachet tomato paste
  • 2 cups lamb or beef stock
  • 1⁄4 cup parsley, chopped
  • 40 g red lentils, rinsed
  • sea salt and freshly ground black pepper, to taste
  • For the potato crust:
  • 1 kg potatoes, peeled and diced
  • sea salt and freshly ground black pepper, to taste
  • 1⁄2 cup full-cream milk
  • 60 g butter, cut into bits

Cooking Instructions

Gently soften the vegetables in the olive oil. Stir in the garlic. Add the mince and stir until the meat changes colour. Stir in the ras el hanout. Add the tomato paste, stock, parsley and season to taste. Bring to a simmer, stirring, then cover and cook very gently, stirring now and again, for 40 minutes. Stir in the lentils, cover again and simmer for a further 20 minutes, or until the lentils are tender. Check the seasoning. If it seems a little acidic, add a pinch of sugar.

To make the potato crust, boil the potatoes in salted water until tender. Drain well and return to the hob to dry. Pour in the milk and gently heat, then add the butter. Turn into a deep bowl and whisk, using an electric beater, until smooth and fluffy. If necessary, loosen with a little more hot milk. Season to taste. 3 To assemble, turn the mince into a baking dish. Spread over the potato, using a spatula. Dot with butter. Bake at 190°C for 20–30 minutes, or until golden

Cook's note: When the weather starts to turn, few things are as comforting as a shepherd’s pie topped with a potato crust. Lentils thicken the mince and ras el hanout adds lovely spicy flavour.”

Ras el hanout is a Moroccan spice blend. The name in Arabic means "head of the shop," which refers to the best spices the store has to offer. There is no definitive recipe, but the blend typically includes the likes of cardamom, clove, cinnamon, coriander, cumin, paprika, nutmeg and turmeric. Woolies has taken the guess work out for you and and stock a ras el hanout blend on their shelves.

Browse more Moroccan-inspired recipes here.

Photographer: Toby Murphy

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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