Name: Under $6 per serve: The Moroccan Lamb Cottage Pie everyone will obsess over
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Ingredients: 500g lean lamb mince; 1 onion, finely chopped; 1 large red capsicum, chopped; 1½ tbsp Moroccan spice blend; 410g can tomato puree; 1 cup chicken stock; 400g can chickpeas, drained, rinsed; 1 tbsp honey; ½ cup chopped fresh parsley; Steamed green beans, to serve; SWEET POTATO MASH; 1kg sweet potatoes (about 2 large), peeled, chopped; ¹⁄³ cup sour cream

Under $6 per serve: The Moroccan Lamb Cottage Pie everyone will obsess over

The perfect budget-flavour-bomb!

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Serves 4

Prep

Cook

55M

Total

Ingredients

500g lean lamb mince

1 onion, finely chopped

1 large red capsicum, chopped

1½ tbsp Moroccan spice blend

410g can tomato puree

1 cup chicken stock

400g can chickpeas, drained, rinsed

1 tbsp honey

½ cup chopped fresh parsley

Steamed green beans, to serve

SWEET POTATO MASH

1kg sweet potatoes (about 2 large), peeled, chopped

¹⁄³ cup sour cream

Method

Step 1

Heat a large non-stick frying pan over a medium heat. Add lamb and onion. Cook, breaking up mince, for 8-10 mins, or until well browned.

Step 2

Add capsicum and spice. Cook, stirring, for 1 min. Stir in puree, stock, chickpeas and honey. Bring to boil. Gently boil for about 15 mins, or until thickened. Season with pepper. Stir in parsley.

Step 3

MASH: Cook sweet potato in a large saucepan of boiling water for about 15 mins, or until tender. Drain. Return to same pan. Mash until smooth. Stir in sour cream. Season with salt and pepper.

Step 4

Spread lamb mixture evenly into a large ovenproof pie dish (10-cup capacity). Spoon mash over top. Gently spread to cover lamb mixture. Rough up top with a fork or back of a spoon. Spray with olive oil.

Step 5

Cook in a 200 °C preheated oven for 20 mins, or until lightly browned.

Step 6

Serve with beans.

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