Moroccan comfort food meets British pub classic in this Lamb and Chickpea Moroccan Shepherd’s Pie with Ras el Hanout. This fusion baked dinner elevates the traditional lamb shepherds pie recipe with bold North African flavors, hearty chickpeas, and warm spices. If you're someone who loves rich, savory meals with a twist, this dish will easily become one of your favorite lamb mince recipes. The fragrant Ras el Hanout seasoning, combined with sweet cinnamon and a touch of heat, transforms this Moroccan shepherds pie into something truly special. It’s cozy enough for cold evenings but vibrant enough for any time of year.
Lamb and Chickpea Moroccan Shepherd’s Pie with Ras el Hanout
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine British, Irish, Moroccan
Large skillet or sauté pan For browning the lamb and simmering the filling.
Potato masher or ricer Essential for a smooth, fluffy mash.
Medium saucepan To boil the potatoes.
Oven-safe baking dish (9x13 or similar) A ceramic or glass dish works great, but you can also use a cast iron skillet.
Mixing spoon or spatula
Knife and Cutting Board
For the Meat and Chickpea Filling
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 lb lamb mince ground lamb – the star of the show
- 1 teaspoon ground cumin
- 1 tablespoon Ras el Hanout – a Moroccan spice blend with cardamom cinnamon, cloves, and more
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup canned diced tomatoes or fresh if you prefer
- 1 tablespoon tomato paste
- 1/2 cup beef or lamb stock
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
For the Spiced Mashed Potato Topping
- 2 lbs Yukon Gold or Russet potatoes peeled and chopped
- 1/4 cup unsalted butter
- 1/3 cup milk or cream
- 1/4 teaspoon ground turmeric – for color and subtle warmth
- Salt and pepper to taste
Prep the Potatoes
Start by placing your peeled, chopped potatoes in a medium saucepan with enough cold water to cover. Add a generous pinch of salt and bring to a boil. Simmer until fork-tender (about 15–20 minutes). Drain and return to the pot. Add butter, milk, turmeric, salt, and pepper. Mash until smooth and creamy. Set aside.
Make the Moroccan-Spiced Lamb and Chickpea Filling
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Add the ground lamb and break it up with your spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
Stir in the cumin, Ras el Hanout, cinnamon, smoked paprika, and cayenne (if using). Let the spices bloom for 1–2 minutes.
Add chickpeas, diced tomatoes, tomato paste, and stock. Stir well and bring to a simmer. Reduce heat and let it bubble gently for about 10 minutes, until slightly thickened. Season with salt and pepper to taste. Stir in chopped cilantro or parsley.
Assemble the Pie
Preheat your oven to 400°F (200°C).
Spoon the lamb and chickpea filling into your baking dish, spreading it evenly. Top with the mashed potato mixture, starting from the center and spreading outward to the edges. Use a fork to create a rustic texture on top, which helps the peaks crisp up nicely in the oven.
Bake
Bake the Moroccan shepherds pie in the preheated oven for 25–30 minutes, or until the top is lightly golden and the filling is bubbling around the edges. For an extra golden crust, broil for the last 2–3 minutes—just keep a close eye on it.
Rest and Serve
Let the pie sit for about 5–10 minutes before serving. This helps the layers set and makes it easier to slice.
Pairings
This Moroccan lamb pie is a bold and hearty dish that pairs beautifully with both fresh and warming sides.
- Fresh Salad: A cucumber and mint salad with lemon vinaigrette provides a bright contrast to the rich lamb.
- Grilled Vegetables: Think zucchini, eggplant, and bell peppers tossed with olive oil and cumin.
- Yogurt Sauce: A simple garlic yogurt sauce or tzatziki adds creaminess and cools down the heat.
- Flatbread: Warm naan or Moroccan khobz makes a great scoop for any leftovers on the plate.
- Wine: A medium-bodied red like Grenache or a spicy Syrah works well, as does a chilled Moroccan rosé if you want something lighter.
FAQs
1. Can I use a different cut of lamb for this pie?
Yes! While ground lamb (lamb mince) is traditional for shepherds pie, you could use finely chopped leftover roast lamb or slow-cooked lamb shoulder for an even richer texture. Just be sure it's well-shredded.
2. Is this a healthy shepherds pie?
This recipe is definitely a more wholesome take on traditional versions. With protein-packed chickpeas, aromatic spices, and reduced cream in the mash, it leans toward a healthy shepherds pie—especially if you use lean lamb mince.
3. Can I make this in a crockpot?
Absolutely. To adapt this into a crockpot shepherds pie recipe, cook the lamb and spice mixture on the stovetop, then transfer to your crockpot base. Top with mashed potatoes and cook on low for 4–5 hours. You can finish it under the broiler to crisp the top.
4. Can I make a vegan or lentil version?
Yes, and it’s delicious! To make a version similar to a lentil shepherds pie vegan dish, simply replace the lamb with cooked lentils or a lentil and mushroom blend. Use olive oil in the mash instead of butter, and plant-based milk.
5. Can I freeze this Moroccan lamb pie?
Definitely. Just assemble the pie in a freezer-safe dish, wrap tightly with foil, and freeze before baking. When ready, bake directly from frozen at 375°F for about 60–75 minutes, or until hot and bubbling.
