Ingredients

• 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

Instructions

1. 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.
2. Add the ground beef, breaking it up with a fork as it cooks.
3. 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.
4. Add the flour and sauté for another 2 minutes.
5. 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.
6. While the filling is simmering, preheat the oven to 400F.
7. 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.
8. 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.
9. 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.