Recipe: Moroccan Sheppard’s Pie with Sweet Potato

• 1 lb grass-fed ground lamb or beef (omit for vegan)
• 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
• 1 tablespoon olive oil
• 1 white onion, chopped
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon grated fresh ginger root
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 1 teaspoon honey (optional)
• 2 cups chopped plum tomatoes (about ¾ 28 oz can, drained)
• ½ cup stock (vegetable, chicken or beef) + salt to taste
• ½ cup diced, dried apricots (optional)
• ½ bunch cilantro, stems removed, chopped

• 1 lb sweet potatoes, peeled and cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons non-dairy milk (more if needed)

• Brown the ground meat in a large skillet over medium high heat.
• Remove meat from skillet and set aside.
• Add olive oil to the pan along with the onions, garlic, ginger, spices, and salt and cook for 8-10 minutes until the onion is softened.
• Return the meat to the pan (if using) along with the honey, tomatoes, and stock.
• Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
• Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
• Season with salt and pepper to taste.

• Boil the potatoes in salted water for 15 minutes or until tender.
• Drain well and add the olive oil, cumin, garlic powder, salt, and milk.
• With a hand blender (or potato masher), blend until they reach a creamy consistency.

• Preheat oven to 350 degrees Fahrenheit.
• Fill a 13" x 9" casserole dish with the filling and spread the mash on top.
• Bake for 40 minutes until the topping is beginning to brown.
• Garnish with extra chopped cilantro, if desired.