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Lamb and Chickpea Moroccan Shepherd’s Pie with Ras el hanout

Lamb and Chickpea Moroccan Shepherd’s Pie with Ras el Hanout

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British, Irish, Moroccan
Servings 6

Equipment

  • 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

Ingredients
  

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

Instructions
 

Prep the Potatoes

  1. 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

  1. 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.
  2. 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.
  3. Stir in the cumin, Ras el Hanout, cinnamon, smoked paprika, and cayenne (if using). Let the spices bloom for 1–2 minutes.
  4. 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

  1. Preheat your oven to 400°F (200°C).
  2. 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

  1. 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

  1. Let the pie sit for about 5–10 minutes before serving. This helps the layers set and makes it easier to slice.