Shepherd's Pie with Lamb Lentil Meatballs

This delicious and cozy Shepherd's pie recipe features spiced Moroccan lamb lentil meatballs swimming in a stew of flavors with a creamy potato topping.

It's a warm and comforting dish with unique and dynamic flavors!

How to make shepherd's pie with lamb lentil meatballs

Featured Ingredients

For the meatballs:

• Lentils and ground lamb: The base of these meatballs are a mix of cooked lentils and ground lamb.
• Breadcrumbs and eggs: To bind the meatballs so they stay together.
• Onion and garlic: Aromatics make everything delicious.
• Cilantro: Fresh cilantro brings life to the meatballs.
• Spices: Cumin and coriander.

For mashed potato topping:

• Potatoes: The base of the mashed potatoes are yukon golds.
• Milk: Makes the mashed potatoes super creamy.

For the Shepherd's pie:

• Onion, garlic and ginger: For ultimate flavor.
• Spices: Cumin, coriander, cinnamon, turmeric, cayenne and cloves.
• Tomato paste: Thickens and makes for a rich gravy.
• Crushed tomatoes: From the can.
• Stock: To provide even more flavor to the gravy.
• Peas: Frozen spring peas are perfect here.
• Green olives: May seem like an odd ingredient but trust me on this one!
• Raisins: Add texture and sweetness. Also trust me on this one!
• Honey: To balance the gravy.
• Citrus and fresh herbs: A splash of fresh lemon or lime and handfuls of fresh parsley, cilantro and mint brings the gravy to life.

Step-by-Step Instructions

1. Bring a large pot of water to a boil.
2. Preheat oven to 375 degrees. Line a baking sheet with a wire rack and coat with cooking spray. Set aside.
3. In a medium mixing bowl, mash lentils using a potato masher.
4. Add remaining meatball ingredients and stir until thoroughly mixed.
5. Form into 2-inch balls and line on the wire rack, about 1-2 inches apart.
6. Roast for 15-18 minutes, until internal temperature reaches 155 degrees. Remove and set aside.
7. Place cubed potatoes in the boiling water and cook 8-12 minutes, until fork tender.
8. Drain, then place back in the pot.
9. Add milk, salt and egg to the pot and use a potato masher or hand mixer to mash until creamy and very few lumps remain. Set aside.
10. In a Dutch oven, heat olive oil at medium heat. Add onion and sauté 4-5 minutes, until soft.
11. Stir in garlic and ginger and sauté 30-60 seconds. Stir in all of the spices and the tomato paste.
12. Add crushed tomatoes, stock, green peas, olives and raisins and bring to a simmer.
13. Add meatballs and simmer 10-15 minutes. Stir in honey, lemon/lime juice and half of the chopped fresh herbs. Taste and adjust seasoning, if necessary.
14. Coat the top sides of the Dutch oven with cooking spray. Spoon mashed potato topping over the stew.
15. Bake at 375 degrees for 25 minutes, or until bubbly.
16. Let slightly cool, then top with chopped cilantro, mint and/or parsley to serve.

Recipe Substitutions and Alterations

For the meatballs:

• For the lentils: You can use brown or green lentils.
  • For a shortcut, buy cooked canned lentils.
• For the ground lamb: Swap with ground beef, turkey or chicken.
• For the breadcrumbs: Use any breadcrumbs you have on hand.
• For the cilantro: If you don't like it, leave it out or use fresh parsley.

For the mashed potatoes:

• For the yukon golds: Use baby reds, russets or any potato you enjoy.

For the Shepherd's pie:

• For the spices: If you don't have each individual spice or want to buy them, try a Moroccan-inspired spice mix.
• For the peas, olives and raisins: If you don't want to add them to the gravy, you can leave them out (but I promise it's delicious!).

Nutrition Considerations

• To make this gluten free: Use gluten free breadcrumbs for the meatballs.
  • Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you use are gluten free.
• To make this egg free: Skip the eggs in the meatballs and use an egg replacer like Bob's Red Mill Egg Replacer or a flax 'egg' (although I haven't tested this).

Comfort food faves:

• White Chicken Chili
• Old-Fashioned Chicken Noodle Soup
• Kale and Sausage Gnocchi Skillet
• Homestyle Chicken and Dumplings
• Tater Tot Casserole
• Chicken Parmesan Pasta Bake

Shepherd's Pie with Lamb Lentil Meatballs

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A cozy Moroccan-spiced casserole with lamb lentil meatballs in a delicious broth with a mashed potato topping.

• Author: Julie Andrews
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 60 mins
• Yield: 8 Servings 1x
• Category: Dinner
• Method: Stove-Top, Baking
• Cuisine: Moroccan-Style

Ingredients

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Meatballs:

• 1 cup cooked green lentils
• 1-pound ground lamb (or beef)
• ¾ cup Panko breadcrumbs
• 2 large eggs
• ½ medium onion, minced
• 3 cloves garlic, minced
• ¼ cup fresh cilantro, chopped
• ½ tablespoon ground cumin
• 1 teaspoon each ground coriander and coarse salt
• ½ teaspoon ground black pepper

Mashed Potato Topping:

• 3-3 ½ pounds Yukon gold potatoes, cubed (skin on)
• ⅓ cup milk
• 1 teaspoon coarse salt

Shepherd’s Pie:

• 1-2 tablespoons olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• 2-inch piece fresh ginger, minced
• ½ tablespoon each ground cumin and ground coriander
• 1 ½ teaspoons coarse salt
• ½ teaspoon each ground black pepper, ground cinnamon and ground turmeric
• ¼ teaspoon each cayenne and ground cloves
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 3 cups unsalted beef, chicken or vegetable stock
• 1 cup frozen green peas
• ½ cup sliced green olives
• ¼ cup raisins
• 1 tablespoon honey
• 1 tablespoon fresh lemon or lime juice
• ½ cup chopped fresh cilantro, mint and/or flat-leaf Italian parsley, divided

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Instructions

1. Bring a large pot of water to a boil.
2. Preheat oven to 375 degrees. Line a baking sheet with a wire rack and coat with cooking spray. Set aside.
3. In a medium mixing bowl, mash lentils using a potato masher. Add remaining meatball ingredients and stir until thoroughly mixed. Form into 2-inch balls and line on the wire rack, about 1-2 inches apart. Roast for 15-18 minutes, until internal temperature reaches 155 degrees. Remove and set aside.
4. Place cubed potatoes in the boiling water and cook 8-12 minutes, until fork tender. Drain, then place back in the pot. Add milk and salt to the pot and use a potato masher or hand mixer to mash until creamy and very few lumps remain. Set aside.
5. In a Dutch oven, heat olive oil at medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in garlic and ginger and sauté 30-60 seconds. Stir in all of the spices and the tomato paste. Add crushed tomatoes, stock, green peas, olives and raisins and bring to a simmer. Add meatballs and simmer 10-15 minutes. Stir in honey, lemon/lime juice and half of the chopped fresh herbs. Taste and adjust seasoning, if necessary.
6. Coat the top sides of the Dutch oven with cooking spray. Spoon mashed potato topping over the stew. Bake at 375 degrees for 25 minutes, or until bubbly. Let slightly cool, then top with chopped cilantro, mint and/or parsley to serve.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 462
• Sugar: 15g
• Sodium: 509mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 61g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 143mg