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.

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