This is another favourite from Sam & Sam Clark who run the Moro restaurant.

This is my variation of their potato cakes with spicy minced lamb, from the book (Casa Moro). If found the fried version a bit of a fiddle and too greasy.

Food of this style is likely to originate from the Northern Africa or the Middle East.

If you are looking for the classic shepherd's pie recipe, try this one.

Shepherd's pie with spicy lamb and pine nuts
The basic ingredients
Servings:Serves 2
Calories per serving:932
Ready in:1 hour 35 minutes
Prep. time:15 minutes
Cook time:1 hour 20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Best recipe review

Nice work Sam, Sam!


Especially with the pine-nuts



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

To garnish

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]


  1. Add the butter and olive oil to a pan on a meduim/high heat. Add the onions when the butter begins to froth turn the heat down slightly and cook until caramelised - about 10 minutes
  2. Add the spices and stir well and cook for a minute
  3. Add the lamb and cook for about 8 minutes or until browned
  4. Drain any excess fat at this stage
  5. De-glaze the pan with the lime juice and 1 tablespoon of water
  6. Add the pine nuts, tomato puree, mint and parsley and season to taste with salt and freshly ground black pepper
  7. Meanwhile, in salted water, boil the potatoes until cooked, 30 - 40 minutes, depending on size.
  8. Mash the potatoes and season with salt and black pepper, set aside and keep warm
  9. Spoon the mince into the bottom of a large ovenproof dish
  10. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle
  11. Fluff up the mash potato with a fork to make rough peaks
  12. Cook in the oven for about 20 minutes

Serving suggestions

Serve with garlic yogurt, a bitter leaf salad and lime quarters

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