Tag Archives: olives

Shepherding In Comfort Food

When I think of comfort food, it’s usually something warm and savory that I can place in a bowl and eat out of hand in my lazy girl.  Mac and cheese fits into this category as do soups, stews and shepherd’s pies.  Traditionally, a shepherd’s pie consists of ground meat under a layer of mashed potatoes.  Mmmm….sounds a little boring doesn’t it?  In an effort to get out of that box, I was inspired by the elements of piccadio which include ground meat (in this case lamb) tomatoes, olives and spices.  My favorite home-made spice mixture called ras el hanout (inspired by North African cuisine),  along with golden raisins to add a sweet element.  Top with mashed sweet potatoes and you have a meal at once, savory, sweet and satisfying.

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NORTH AFRICAN SHEPHERD’S PIE

INGREDIENTS:

  • 1  pound grass-fed ground lamb
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup green olives, pitted and halved (I use Castelvetrano)
  • 1/2 cup golden raisins
  • 1 tablespoon ras el hanout
  • 3 tablespoons tomato paste, plus 1/2 cup water
  • Kosher salt and freshly ground black pepper to taste
  • 2 pounds sweet potatoes, peeled and cut into 2 inch chunks
  • 3 tablespoons unsalted butter
  • 1/2 cup half and half
  • Fresh thyme sprigs for garnish (optional)

DIRECTIONS:

  1. In a medium non-stick skillet over medium heat, saute onion and garlic until soft.  Add ground lamb and break up with the back of a spoon.  Add ras el hanout and brown completely about 8-10 minutes.
  2. Add tomato paste and water and combine, cooking until slightly thickened.  Add olives and golden raisins.  Stir to combine.  Take off heat, let cool slightly, then spoon into a gratin dish or 9×9 casserole dish.  Set aside.
  3. Heat oven to 375 degrees F.  Place sweet potatoes in pot with water to cover and salt.  Bring to a boil, and simmer until tender when pierced with a paring knife (about 10-15 minutes.
  4. Drain potatoes and mash with butter and half and half (adding more half and half if needed, but not enough to make it soupy).  Spread sweet potato mixture over lamb mixture for about a one inch depth (you may or may not have left over sweet potatoes).   Bake for 25 minutes or until hot and bubbly.
  5. Let rest for 10 minutes.  Serve.

Serves 4

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“Food is the most primitive form of comfort.”