Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here.
*This post was first published in September of 2017, but we’re republishing it today because it’s pie day!… technically we should be baking this in a circular pan. If you bake it in a rectangular pan for Pi Day, use it as a test and see if any of your guests call you on it. 🙂
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!