Moroccan Shepherd’s Pie

Shepherd’s Pie is a great comfort food, but this version is a little more exotic – enjoy.

6 medium (150g) potatoes
Butter and milk for mashed potato
1 tablespoon vegetable oil
1 teaspoon granulated garlic
1 onion, diced
500g mince
3 medium carrots, diced
1 cup vegetable stock
1 tablespoon plain flour
1 can chickpeas, drained and rinsed
1 zucchini, diced
2 handfuls green beans, chopped
Grated Parmesan cheese

Preheat oven to 200°C. Grease a large ovenproof dish. Boil potatoes until cooked and then drain water. Add butter and milk to taste, then mash until smooth.

Cook garlic and onion in a frypan with the oil until onion becomes transparent. Add mince and cook until browned. Add carrot, beans, stock and flour and mix well. Simmer until mixture thickens. Add chickpeas and zucchini then cook for another few minutes.

Spoon mixture into baking dish and cover with mashed potato and Parmesan cheese. Bake for 20 to 30 minutes. Cheese can be browned for a few minutes under the grill for extra crispiness.