Moroccan Shepherd's Pie with Sweet Potato

Step 1

Bring a large pot of water to boil.

Step 2

Boil the sweet potatoes for 15 minutes or until tender.

Step 3

Drain well and add the extra virgin olive oil, cumin, garlic powder, sea salt, and non-dairy milk.

Step 4

With an immersion hand blender or potato masher, blend until they reach a creamy consistency. Set aside.

Step 5

Preheat oven to 350 degrees F.

Step 6

Brown the ground meat in a large skillet over medium high heat (skip to step 3 for vegan version).

Step 7

Remove the meat from the skillet and set aside.

Step 8

Add the extra virgin olive oil to the pan along with the onions, garlic, ginger, sea salt, and spices and cook for 8-10 minutes until the onions are softened.

Step 9

Return the meat to the pan (if using) along with the honey (if using), plum tomatoes, and stock.

Step 10

Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.

Step 11

Add chickpeas (1 can for meat version, 2 cans for vegan version, skip for paleo version), currants or raisins, and chopped cilantro. Stir and remove from heat.

Step 12

Season with sea salt and pepper to taste.

Step 13

Fill a 12 x 8-inch baking dish with the filling and spread the sweet potato mash evenly on top.

Step 14

Bake for 40 minutes until the topping is beginning to brown.

Step 15

Garnish with extra chopped cilantro, if desired.