Moroccan-Spiced Shepherd's Pie Recipe - Girl Carnivore

Looking for a fresh twist on classic shepherd’s pie? Our Moroccan-spiced version breathes new life into this comfort food favorite. We’ve swapped traditional herbs for warming Moroccan spices, creating a fragrant, flavorful base that’s still topped with those essential creamy mashed potatoes.

What makes this recipe special is how the steak seasoning and Moroccan spices transform the familiar into something exciting. The aromatic blend of cumin, cinnamon, and coriander infuses the meat filling, while the classic potato topping provides the comforting element you crave from shepherd’s pie.

Ingredients:

Leftover Steak and Mushrooms: Provides a hearty, savory base.
Moroccan Seasoning or Ras El Hanout
Paprika and Cumin: To add more warmth
Vegetables: Onion, peppers, carrots, and garlic add nutrition and texture.
Spinach: Introduces a pop of color and freshness.
Cheesy Garlic Mashed Potatoes: Adds a creamy, indulgent topping.

creamy mashed potatoes on top of a hearty minced beef shepherd's pie in a cast iron skillet over blue cloths

Instructions:

Prep the Base: Sauté mushrooms, onions, peppers, and carrots. Stir in garlic and cook until fragrant.
Spice it Up: Blend in Moroccan seasoning, paprika, and cumin.
Simmer: Add broth and meat, combining thoroughly.
Layer: Place spinach over the mixture to wilt, then smooth over the mashed potatoes.
Broil: Achieve a golden crust under the broiler.

minced been in skillet on stove with veggies simmering for shepherd's pie

Girl Carnivore Expert Cooking Tips

Spice Blend: Customize the Moroccan seasoning to taste. Start conservative and adjust as you go.
Dehydrating Vegetables: Ensure that the mushrooms and spinach are well reduced before adding them to the pie. This step is crucial as it prevents the filling from becoming too watery, which can affect the texture of the pie.
Handling Ground Beef: If opting for ground beef instead of leftover steak, brown it thoroughly and drain any excess fat and liquid to maintain the right consistency of the filling. The chicken broth will provide sufficient moisture without the extra liquid from the beef.
Adjusting Liquids: Be mindful of the liquid content in the dish. If you choose to retain the liquids from the mushrooms and spinach, consider reducing the amount of chicken broth to balance the overall moisture level in the pie.
Broiling the Topping: Watch the potato topping closely under the broiler; the pie is ready when the edges of the potatoes are slightly browned and caramelized. Since all ingredients are precooked, broiling primarily serves to meld the flavors together and achieve a deliciously golden top.

How to Serve:

This dish pairs wonderfully with a light salad or steamed vegetables to balance out the richness.

Wine Pairing

A robust red wine, such as a Shiraz or a Moroccan Syrah, complements the spices and richness of the dish beautifully.

Storage and Reheating Tips:

Store in an airtight container in the fridge. for up to 3 days.

Reheat in an oven preheated to 350 degrees F for 15 to 20 minutes to preserve texture, especially the crisp potato topping.

over head shot of Moroccan Sheppards Pie with a heaping portion removed from skillet

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Give comfort food a bold flavor twist. Our Moroccan-spiced version transforms this classic with aromatic spices and tender steak. Warming cinnamon, cumin, and harissa bring North African flair to the savory filling, all tucked beneath a blanket of creamy mashed potatoes.

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Heat the oil in a large oven-safe skillet over medium heat. Add the mushrooms and cook out the liquid, about 7 minutes. The mushrooms will get moist and then dry as the liquid evaporates.
Add onion, pepper, and carrot and sautee until soft, 5-7 minutes.
Mix in the garlic and cook 30 seconds longer.
In the skillet, mix in the Moroccan seasonings, paprika, cumin and salt and pepper to taste. Toss to coat the veggies.
Add the chicken broth and the beef. Stir to combine.
Place the spinach on top and cover the skillet. The spinach will wilt down from the heat of the skillet.
Once wilted, fold the filling together to mix evenly.
Reheat the potatoes in the microwave.
Using a spatula, drop the potatoes over the filling in large dollops.
Gently spread the potatoes into an even layer, covering the top.
Preheat the broiler to high.
Place the skillet under the broiler with a watchful eye, until the potatoes are just browning on top.
Carefully remove the skillet from the oven and allow to cool 5 minutes before serving.

Dehydrating Vegetables: Ensure that the mushrooms and spinach are well reduced before adding them to the pie. This step is crucial as it prevents the filling from becoming too watery, which can affect the texture of the pie.
Handling Ground Beef: If opting for ground beef instead of leftover steak, brown it thoroughly and drain any excess fat and liquid to maintain the right consistency of the filling. The chicken broth will provide sufficient moisture without the extra liquid from the beef.
Adjusting Liquids: Be mindful of the liquid content in the dish. If you choose to retain the liquids from the mushrooms and spinach, consider reducing the amount of chicken broth to balance the overall moisture level in the pie.
Broiling the Topping: Watch the potato topping closely under the broiler; the pie is ready when the edges of the potatoes are slightly browned and caramelized. Since all ingredients are precooked, broiling primarily serves to meld the flavors together and achieve a deliciously golden top.