Moroccan · Main course
Moroccan Spiced Lentil Shepherd's Pie
This fusion comfort dish tucks a spiced lentil and vegetable filling — cumin, ras el hanout, tomato and apricots — under a fluffy topping of cumin-spiked mashed potato or sweet potato. It marries a British classic with Moroccan flavours into a hearty, meat-free bake that has become a favourite on modern Marrakech and expat tables.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 6
- Level
- Medium
Ingredients
- 300 g brown or green lentils
- 2 onions and 2 carrots, diced
- 3 garlic cloves, crushed
- 2 tsp ras el hanout and 1 tsp cumin
- 400 g chopped tomatoes
- 60 g dried apricots, chopped
- 1 litre vegetable stock
- 1 kg potatoes (or sweet potatoes), for mash
- 50 g butter and a splash of milk
- 3 tbsp olive oil, salt and pepper
Method
- 1
Build the filling
Soften the onions, carrots and garlic in the oil, then stir in the ras el hanout and cumin and cook until fragrant.
- 2
Simmer the lentils
Add the lentils, tomatoes, apricots and stock and simmer for 30–35 minutes until the lentils are tender and the mixture thick. Season well.
- 3
Make the mash
Meanwhile boil the potatoes until tender, then mash with butter, milk, a little cumin, salt and pepper until fluffy.
- 4
Assemble
Spoon the lentil filling into a baking dish and spread the mash over the top, forking the surface into peaks.
- 5
Bake
Bake at 200°C for 20–25 minutes until the top is golden and the filling bubbles at the edges.
Chef's tips
- Cook the filling until genuinely thick, or the pie turns watery under the mash.
- The chopped apricots add a subtle Moroccan sweetness that balances the spice — do not leave them out.
- Fork the mash into peaks so it crisps and browns in the oven.
Frequently asked questions
Can I use sweet potato for the topping?
Yes, and it is delicious — sweet potato mash adds colour and a natural sweetness that suits the spiced lentils. Add a little butter and cumin as with regular mash.
Does it freeze well?
Very well. Assemble the pie, cool, and freeze before or after baking. Defrost fully and bake, or reheat until piping hot through the middle.