Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here.
I mentioned this dish in my recent farm share post, and with fall right around the corner, it’s a perfect time to add this to your repertoire.
This dish includes all of the best comforts of shepherd’s pie with added interest from the Moroccan spices and added simplicity from the sliced potatoes. The first time I made this we took it to a friend’s house and everyone around the table (from the 1 yo to the adults) loved it!
We are big shepherd’s pie fans, but honestly, I never make it because I don’t want to mash the potatoes. But as soon as I saw this recipe, I was all in because the potatoes are sliced instead of mashed. The recipe is from Modern Israeli Cooking, with just a few slight variations… I have a feeling you’re going to see us mentioning this book many times throughout the season!
This dish also appeals to me because it takes familiar ingredients and makes them a platform for introducing new flavors through the spices. And, from a Seasoned perspective, we love a good savory dish that includes ginger!
- olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 1 bell pepper, diced
- 1 1/2 lb ground beef
- 2 Tbsp grated fresh ginger
- 1 Tbsp paprika
- 1 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1/2 tsp coriander
- 1/4 tsp nutmeg
- 1 1/2 tsp salt
- ground black pepper to taste
- 1 1/2 Tbsp tomato paste
- 2 Tbsp flour
- 1/3 cup chopped parsley
- 2 cups veggie or beef stock
- 5 potatoes peeled
- 1/3 cup frozen peas
- more paprika for garnish
- Heat about 1 Tbsp of olive oil in a sauté pan. Added the chopped onion, carrots, and bell pepper and sauté until they begin to soften and the onions are slightly translucent.
- Add the ground beef, breaking it up with a fork as it cooks.
- When the beef is no longer pink, add the ginger, paprika, cumin, cinnamon, coriander, nutmeg, salt, black pepper, and tomato paste. Continue cooking for another 5 minutes.
- Add the flour and sauté for another 2 minutes.
- Add the parsley and stock. Bring the filling to a low boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
- While the filling is simmering, preheat the oven to 400F.
- Put the peeled potatoes in a pot, cover them with water, and bring to a boil. Cook for about 12-15 minutes, until the potatoes are just undercooked and slightly firm. Drain the potatoes, cool slightly, and cut into 1/2 inch slices.
- Stir the peas into the filling, and transfer it to a 8x11 (or 9x13, which worked for me) baking dish. Arrange the potatoes on top of the filling, overlapping slightly as pictured. Brush the potatoes with olive oil and season generously with paprika and salt.
- Bake for about an hour until the filling is bubbly and the potatoes are golden brown and cooked through. Let rest for about 10 minutes before serving.
Promise me, the moment temps dip below 60F, you’ll give this dinner a try. It’s delicious, comforting, and perfect with a glass of wine!