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Lamb, harissa & cauliflower shepherd’s pie

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Comforting shepherd’s pie meets North African spice in this cozy bake, with savory lamb in a harissa-tomato sauce tucked under a creamy cauliflower mash that bakes golden at the edges.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 ribs celery, finely diced
  • 4 cloves garlic, minced
  • 1½ pounds ground lamb
  • 2 tablespoons tomato paste
  • 2 to 3 tablespoons harissa paste, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 1 cup crushed tomatoes
  • 1 cup beef or lamb stock
  • 1 tablespoon Worcestershire sauce, optional
  • 1 cup frozen peas
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley or mint
  • 6 cups cauliflower florets
  • ¼ cup Greek yogurt
  • 3 tablespoons unsalted butter
  • ⅓ cup milk, warmed
  • ¾ teaspoon kosher salt, for mash
  • ¼ teaspoon black pepper, for mash
  • ½ cup finely grated Cheddar or Parmesan, optional topping
  • Oil for baking dish

Instructions

  1. Heat oven to 400°F, 200°C. Lightly oil a 2 quart baking dish and set aside.
  2. Warm olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery with a pinch of salt for 6 to 8 minutes until softened. Stir in garlic for 30 seconds.
  3. Add ground lamb. Cook, breaking it up, until browned, 6 to 8 minutes. Stir in tomato paste and harissa and cook 1 minute to bloom.
  4. Season with cumin, coriander, and smoked paprika. Add crushed tomatoes, stock, Worcestershire if using, 1 teaspoon salt, and black pepper. Simmer 8 to 10 minutes until slightly thickened. Stir in peas and chopped herbs. Taste and adjust seasoning.
  5. Steam cauliflower florets until very tender, 8 to 10 minutes. Drain well and let stand uncovered 2 minutes to release steam.
  6. Mash cauliflower with Greek yogurt, butter, and warm milk until smooth. Season with ¾ teaspoon salt and ¼ teaspoon pepper.
  7. Spread lamb filling in the baking dish. Dollop cauliflower mash on top and gently spread to the edges. Sprinkle cheese over the top if using.
  8. Bake 22 to 28 minutes until bubbling and lightly golden. Broil 1 to 2 minutes for deeper color if desired. Rest 10 minutes before serving.

Notes

  • Bloom harissa with tomato paste for a deeper, aromatic flavor.
  • Let cauliflower steam off excess moisture to keep the mash light and not watery.
  • Season in layers so both filling and mash taste balanced.

Find it online: https://tastyze.com/lamb-harissa-cauliflower-shepherds-pie/