MOROCCAN-SPICED COTTAGE PIES
Spice up traditional cottage pie with Middle Eastern flavours and add chickpeas to the mashed topping for a more exotic beef mince recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan and add the onion, garlic, carrot, spices and a pinch of salt. Cover and cook for 10-15 mins on a low heat until softened. If the onion starts to brown, add a splash of water.
- Meanwhile, cook the mince in a large frying pan until brown and starting to caramelise. Stir the beef in with the onion, add the tomato purée and stock, and simmer for 30 mins until most of the stock has been absorbed.
- While the beef is cooking, peel and cut the potatoes into chunks. Tip into a saucepan and cover with cold salted water. Bring to the boil, then turn down and simmer for 20 mins. Drain the potatoes and mash together with the chickpeas, butter, milk and za'atar.
- Stir the peas into the mince and simmer for 2 more mins, then take off the heat and stir in the chopped parsley. Divide between 4 small freezer-proof pie dishes. Top each with mashed potato and rough up the top with a fork.
- If serving straight away, put the pies on a baking tray and cook in the oven for 30 mins. To freeze, leave the pies to cool completely, then wrap well in cling film and foil. To cook from frozen, put the pies on a baking tray in a cold oven, turn to 160C/140C fan/gas 3 and cook for 1 hr-1 hr 20 mins until piping hot.
Nutrition Facts : Calories 761 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 45 grams protein, Sodium 1.7 milligram of sodium
FRAGRANT SHEPHERD'S PIE WITH APRICOTS
Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser
Provided by Good Food team
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
- Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
- While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
- Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
- Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.
Nutrition Facts : Calories 662 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.97 milligram of sodium
SAVOURY MOROCCAN PIE
In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well. The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it.
Provided by Sackville
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
- Salt and pepper the chicken.
- Brown in its own juices in a heavy skillet.
- Remove to a plate.
- Add the onions and parsley to the skillet.
- Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
- Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
- Bring to a slow boil.
- Cover and simmer about 45 minutes, or until the chicken is done.
- Meanwhile, sauté the almonds in 4 tbsp oil until brown.
- Remove to dry on paper towels.
- When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
- If you are going to cook the pastilla immediately, preheat oven to 375°F.
- When chicken is done, remove from pot and let cool.
- If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
- When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
- Place on a plate.
- When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
- Do not let the sauce become too dry.
- You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
- Brush oil on the bottom of either pan you use.
- For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
- Repeat with 5 more sheets.
- Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
- Cover with 5-6 sheets of phyllo, again brushing with oil each time.
- Fold over any loose ends and brush the tops with oil.
- Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
- For the circular method, place one sheet of phyllo in the middle of the quiche pan.
- Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
- Fold 2 pieces of phyllo and place in center.
- In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
- Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
- Seal down, then place 2 more sheets of phyllo on top.
- Fold over and seal underneath, so that an enclosed circular crust is formed.
- Bake the pie 30-45 minutes, until top is evenly browned.
- When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
- If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
- Remove a few hours before cooking and cook as normal.
- You may need to bake it a bit longer.
Nutrition Facts : Calories 1831.8, Fat 144.8, SaturatedFat 23.5, Cholesterol 578.2, Sodium 591.6, Carbohydrate 64.6, Fiber 12.2, Sugar 15.2, Protein 75.8
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