Moroccan Shepherd's Pie: A Fusion of Comfort and Spice

This recipe takes the classic shepherd's pie and infuses it with the warmth and flavors of Morocco. Using ground lamb, fluffy couscous, and a symphony of Moroccan spices, this dish is a delightful fusion of comfort and exotic flair.

Ingredients:

For the Filling:

1 tablespoon olive oil

1 pound ground lamb 

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1/2 teaspoon ground cinnamon 

1/4 teaspoon turmeric 

1/4 teaspoon cayenne pepper 

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup chicken broth

1/2 cup dried raisins 

1/4 cup chopped fresh cilantro

For the Couscous Topping:

1 cup water

1 cup couscous 

1/2 teaspoon salt

1 tablespoon butter

1/4 cup sliced almonds, toasted 

1/4 cup dried apricots, chopped 

Instructions:

Preheat the oven to 375°F (190°C). 

Heat olive oil in a large skillet over medium heat. Add the ground lamb and cook, breaking it up with a spoon, until browned on all sides. 

Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute more, allowing the spices to release their aroma. 

Stir in the diced tomatoes, chicken broth, raisins, and 1/4 cup of the chopped cilantro. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sauce thickens slightly. 

While the filling simmers, prepare the couscous. Bring the water to a boil in a small saucepan. Add the couscous and salt, stir, and remove from heat. Cover and let stand for 5 minutes, then fluff with a fork. Stir in the melted butter. 

Spoon the lamb mixture into an oven-safe baking dish. Top with the couscous, spreading it evenly. 

Bake for 20-25 minutes, or until the couscous is golden brown and the filling is bubbly.

Garnish with the remaining chopped cilantro, toasted almonds, and chopped dried apricots before serving. Enjoy!

Tips:

Feel free to adjust the amount of spices to your preference.

You can substitute ground beef for the lamb, if desired.

For a vegetarian option, use lentils or chickpeas instead of the ground lamb.