Moroccan Shepherd's Pie

The smell of this cooking is absolutely incredible and the richness of the flavour is amazing.

Moroccan Shepherd's Pie - for 8 or so people

12 spicy beef and lamb sausages

1 kilo minced/ground beef

1 large spanish onion

8 cloves of garlic

3 bay leaves

2 teaspoon hot curry powder

1/2 teaspoon roasted cumin seeds, slightly crushed

2 teaspoon cinnamon

1 large star anise bashed

sea salt

black pepper

1 teaspoon chili powder

2 teaspoons of brown sugar

lots of olive oil

2 large cans of crushed tomatoes

3 large carrots

2 cups chopped celery

8 large potatoes plus milk and butter for mashing

cheese of your choice for the top

METHOD

- Fry the chopped onions until brown in olive oil

- Add garlic, cook for 2 mins

- Add minced/ground beef

- Add Bay leaves, curry powder, cumin, cinnamon, star anise, paprika, chili, salt and pepper

- Toss and fry mixing well to ensure all the spices mix in with the mince meat, fry for about 10 mins, it will become rather dryish, but thats ok.

- Add tomato sauce and sugar. you want to add enough of the sauce so that it isn’t too thick, but you don't want a watery sauce, [some really good quality sauces are a bit too thick,so add a little water and it will cook off]

- Bring to the boil and then turn down low and cook for about 45 mins, stirring frequently so it does not burn towards the end of the cooking time.

- Fry thinly sliced sausages for about 5 minutes, then add the chopped carrots and celery, fry till veg is softened, then add to the tomato and beef mixture. 

- Put about 3-4 inches deep of the sauce mixture into a greased baking dish, add mashed potatoes to the top and cover with grated cheese.

- Bake for about 30 mins, until the top is brown and the base is bubbling!

- Serve with a mixed green salad with lots of cilantro.