Shawarma Spiced Shepherds Cottage Pie
Elevate your comfort food game with this Shawarma Spiced Shepherd's Cottage Pie—a bold, flavorful twist on a classic favorite. This hearty dish combines the aromatic warmth of a shawarma spice blend with tender ground lamb or beef, sautéed veggies, and a rich tomato-based sauce. Topped with creamy mashed potatoes that bake to golden perfection, this fusion recipe delivers a tantalizing blend of Middle Eastern-inspired flavors and traditional cottage pie goodness. Perfect for weeknight dinners or cozy gatherings, this pie is easy to prepare and comes together in just over an hour. Garnish with fresh parsley for a pop of color and freshness, and enjoy this satisfying, globally inspired comfort meal. Keywords: Shawarma Spiced Shepherd's Pie, Middle Eastern spices, comfort food, fusion recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 500 g ground lamb or beef
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 100 g frozen peas
- 3 cloves garlic cloves, minced
- 2 tbsp shawarma spice blend
- 2 tbsp tomato paste
- 250 ml beef or chicken stock
- 1 kg potatoes, peeled and cubed
- 50 g butter
- 125 ml milk
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and carrot for about 5 minutes, or until softened.
Add the minced garlic, cooking for another minute until fragrant.
Increase the heat to medium-high and add the ground lamb or beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 8 minutes.
Stir in the shawarma spice blend and tomato paste, ensuring the meat is evenly coated. Cook for an additional 2 minutes to roast the spices and intensify their flavor.
Pour in the beef or chicken stock, bring the mixture to a simmer, and cook for 10 minutes, allowing the liquid to reduce slightly.
Add the frozen peas and stir them in. Season the mixture with salt and black pepper to taste, then transfer it to a greased ovenproof dish, spreading it evenly.
While the filling is simmering, prepare the mashed potato topping. Boil the peeled and cubed potatoes in salted water for 15-20 minutes, or until fork-tender.
Drain the potatoes and mash them until smooth. Mix in the butter and milk, seasoning with salt and pepper as needed.
Spread the mashed potatoes over the meat mixture in an even layer, creating a textured surface with the back of a spoon or a fork.
Bake the pie in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden brown and slightly crispy.
Remove the dish from the oven and let it cool for 5 minutes before garnishing with fresh parsley, if desired, and serving.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 32.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 6823 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
