Sara's Sweet Potato Moroccan Shepherd's Pie

• servings: 4
• active time: 1.5 hours
• total time: 3.5 hours

Ingredients

1.5-2 pounds sweet potatoes, peeled and cut into 1.5in. chunks (about 2 large taters)

2 tbsp. salted butter

2 tsp. smoked spanish paprika

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1/2c. green lentils**

1 cinnamon stick

3~4 green cardamom pods

~1/2 tsp. cumin seeds

2.5c. water

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3 tbsp. extra-virgin olive oil (butter is good too)

1 large vidalia onion, chopped

~3-4 large carrots, cut/sliced

~4 tsp. Deliciouser Ras El Hanout Spice Blend

3 large garlic cloves, minced

1 pound ground meat (beef/turkey is what I used, lamb would be good too)

1/2c. Mediterranian apricots, chopped

2 tbsp. tomato paste

2 tbsp. flour

1c. beef bone broth

**Can swap preparing green lentils with 1 15oz. can chickpeas, drained if time crunched or want that texture

Directions

Bring a large pot of water to a boil over medium-high heat. Add the sweet potatoes and cook for 15 to 20 minutes, until fork tender. Drain, then return the potatoes to the pot and cook over medium heat for 1 to 2 minutes, until any remaining moisture has evaporated. Using a potato masher, mash the potatoes until smooth. Add the butter and ½ teaspoon of the paprika; mix until smooth. Set aside to top pie filling.

In an Instant Pot on the side while potatoes are cooking, toast seasonings in the lentil step and deglaze bottom of pot if any char happens. Add lentils and water. Using manual setting, cook on high for 5min. and natural release for 20min. (IE: follow directions on bag of Bob's green lentils) Strain extra liquid out and set aside for pie filling.

Boil diced/sliced carrots till no longer crunchy/raw; drain and set aside for pie filling.

Meanwhile, heat the oven to 375 degrees and make the filling: In a large (12-inch) skillet, heat the olive oil over medium-low. Add the onion and ras el hanout spice (at least 3 tsp.), and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add the garlic and cook for 1 more minute.

Increase the heat to medium-high and add the ground meat. Cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes. Stir in the carrots, lentils, and diced apricots. Add the tomato paste and cook, stirring, until it’s incorporated, 1 to 2 minutes. Here, I add more ras el hanout spice to my taste before flour step so I can taste as I go. Sprinkle on the flour and cook until no more flecks of flour are visible, about 1 minute. Add the broth and cook over medium-low, stirring occasionally, until the sauce thickens, 3 to 5 minutes.

Transfer the filling to 4 2in. cube crocks (or a 9-inch or other 2-quart baking dish with 2-inch sides)((if doubling, 4 go in crocks, 4 go in 2in. Souper Cube trays to freeze)). Dollop spoonfuls of the mashed sweet potatoes on top, covering the surface, then use a spatula to spread them into an even layer.

Bake, uncovered, for 25 to 30 minutes, until the filling is bubbling up around the edges of the pan. To brown the top slightly, broil on high for 2 minutes, watching carefully. Cool for 15 minutes, then serve.

Notes

To double recipe for freezing & mashed cauliflower topping for Justin's servings:

Do NOT double sweet potatoes; is good for 4 servings. Make 2 packages of Birds Eye Garlic Mashed Cauliflower (or prep from fresh if super motivated) and add 2 tsp. smoked spanish paprika to cauliflower for 4 serving toppings' worth.

Double everything else for the pie base though.