Moroccan Shepherds Pie Food

MOROCCAN SPICED PIE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
• Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
• In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
• Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
• Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
• Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

MOROCCAN-SPICED COTTAGE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water.
• Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed.
• While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za'atar.
• Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork.
• If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.

MOROCCAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
• Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
• Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
• Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet.
• Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated.
• Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
• Bake in the preheated oven until bubbling, about 25 minutes.