Shepard and Cottage pies were considered meals for common people in Ireland. They generally had a meat and vegetable mixture on the bottom and a crust of mashed potatoes on top (making it an economical choice). Oft times people would even use left over meat from other meals and "repurpose it" in a meat pie. Cottage pie is traditionally made with ground beef and shepard's pie with lamb. Both will work in this recipe, or you can even leave the meat out all together and just use chickpeas instead for a vegan version. Both versions are full of Moroccan spices and warm flavors: cumin, chili, garlic, ginger, hints of cinnamon and cilantro. I've replace the more traditional white potato with sweet potatoes for a more nutrient dense meal (full of B6, vit C, magnesium, and vit A. It is also a great antifungal and antibacterial with the amount of onion, garlic and cumin in the dish. It was so good we hardly had any left overs, ENJOY! INGREDIENTS For the bottom:
LET'S MAKE IT!
For the bottom:
I had a hungry family so I returned my dish to the oven for about ten minutes and then turned the broiler on for about 3 minutes. All the ingredients should be fully cooked at this point, so you are really just looking for some browning to happen to the potatoes. I assembled straight into my large cast iron pan for the sake of less dishes. I also didn't have currants or raisins which really bummed be out- but I chose to make it anyways, I think they only could have added to the dish, but if you don't have them around the house, the dish was AMAZING without them. If you make this, please send me pictures of yours!
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AuthorCaitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore." Archives
February 2020
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