Moroccan-Style Lamb Pie
This Moroccan-Style Lamb Pie combines the flavours of a Moroccan tagine with a shepherd's pie to give these two traditional favourites a tasty twist!
Also in these categories:
NutritionPer Serving
- Calories460
- Carbs50g
- Protein32g
- Fat11g
- Saturates3.8g
- Sugars18g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
We’ve combined the warming spices and sweet apricots of a Moroccan lamb tagine with a traditional shepherd’s pie to create a tasty twist on two traditional favourites!
The topping for our Moroccan-Style Lamb Pie combines potatoes with chickpeas to add some filling protein to the dish and using a snack pack of dried apricots really helps to add a little sweetness without too many extra calories.
If you like your food spicy then you can just increase the amount of chilli that you add to your Moroccan-Style Lamb Pie or, similarly, if you’d prefer it milder just add a little less. Serve with mixed vegetables for a really satisfying, slimming friendly dinner!
What diets is this Moroccan-Style Lamb Pie suitable for?
This Moroccan-Style Lamb Pie is suitable for dairy free diets.
It can be made suitable for gluten free diets by replacing the following ingredients with gluten free alternatives;
- Stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Moroccan-Style Lamb Pie?
A snack pack of ready to eat, dried apricots is the perfect size to add a little bit of sweetness to this dish without too many extra calories. You can grab these from your local supermarket.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
You can cook this Moroccan-Style Lamb Pie in a large oven dish or four individual ones like these.
You’ll also need a potato masher for this recipe and we love this one that folds down for easy storage!
How many calories are in this Moroccan-Style Lamb Pie?
There are 460 calories per portion in this Moroccan-Style Lamb Pie which means it falls into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Moroccan-Style Lamb Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray the casserole pan with low calorie cooking spray, and place over a medium to high heat.
Step 2
Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
Step 3
Add the peppers, garlic, chilli and spices, and fry for another minute, allowing the spices to become fragrant.
Step 4
Stir in the tomato puree, tinned tomatoes and stock.
Step 5
Add the butternut squash and apricots and bring to the boil.
Step 6
Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn’t dry out. You can add a little more water if it does.
Step 7
After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
Step 8
When the lamb is tender, stir in the lemon juice and coriander.
Step 9
Divide between 4 individual dishes or 1 large one.
Step 10
Preheat the grill on a high setting.
Step 11
Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
Step 12
Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.
What could I serve with this Moroccan-Style Lamb Pie?
We love this Moroccan-Style Lamb Piee served with loads of mixed vegetables or any of the following accompaniments:
How do you know when this Moroccan-Style Lamb Pie is cooked?
You’ll need to cook your lamb filling for around 1 hour 30 minutes, or until the lamb is tender and cooked through.
The potatoes and chickpeas should be cooked for 20 minutes or until the potatoes are soft.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can I cook this Moroccan-Style Lamb Pie any other way?
Yes you can! We’ve grilled this Moroccan-Style Lamb Pie, but you could also bake in the oven at 180°C for 30 minutes instead if you’d prefer.
How long can you keep this Moroccan-Style Lamb Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Moroccan-Style Lamb Piee in the fridge for approximately 3 days or so.
Can I freeze this Moroccan-Style Lamb Pie?
Yes you can! This recipe can be frozen before or after grilling, but please remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Moroccan-Style Lamb Pie?
From chilled: Reheat in a moderately hot oven for 25-30 minutes or until piping hot.
From frozen: Defrost thoroughly and reheat in a moderately hot oven for 25-30 minutes until piping hot.
ORDER Our NEW cookbook Air Fryer NOW
Moroccan-Style Lamb Pie
This Moroccan-Style Lamb Pie combines the flavours of a Moroccan tagine with a shepherd's pie to give these two traditional favourites a tasty twist!
-
Prep Time
20 MINS
-
Cook Time
1 HR 40
- KCals 460
- Carbs 50G
Instructions
- Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
- Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
- Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
- Stir in the tomato puree, tinned tomatoes and stock.
- Add the butternut squash and apricots and bring to the boil.
- Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
- After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
- When the lamb is tender, stir in the lemon juice and coriander.
- Divide between 4 individual dishes or 1 large one.
- Preheat the grill on a high setting.
- Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
- Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Love this Moroccan-Style Lamb Pie recipe? Tag us!
20 comments
See what others have to say
DavidSunday 5th December 2021
Hi, can I use lamb mince instead of diced lamb and how would this affect cooking time?
LisaFriday 10th December 2021
Hi David.
yes, you can use lamb mince. It generally has a higher fat content than the lean diced lamb we use in the recipe, so if fat content and calories are important to you, you would be best to fry the mince first and drain off any excess fat that is released.
The mince will probably take less time to cook than diced lamb, but I’d recommend cooking it for the full time to allow the flavours to mingle and the sauce to reduce and thicken.
Lesley JackSaturday 17th July 2021
Can I make this in advance (say morning) and just cook the potatoes later on. How long would I put it into the oven for?
HollyMonday 26th July 2021
Hey Lesley, you can make this Moroccan Lamb Pie ahead and reheat from chilled in a moderately hot oven for 25-30 minutes or until piping hot. Hope that helps!
CazTuesday 6th April 2021
Hi I realy want to try this but I’m a bit unsure of the fruit in it , dose it make it sweet ,
HollyWednesday 7th April 2021
Hey Caz, apricots are used in a lot of Moroccan cooking and we think they add an authentic taste to this pie they don’t make it overly sweet just compliment the flavours. If you prefer you can leave out the apricots out and it will still taste great, hope that helps!
AngelikaThursday 25th March 2021
I have done this Dish tonight for a dinner , I haven’t added any of the chillies as my boyfriend and his mum don’t like hot food so I skipped it , on top of the mix of potatoes and chickpeas I have added a tiny bit of cheese. I must say everybody love it ! They love it so much that they asked to cook more of it and freeze it ! Beautiful dish ! Thank you Pinch Of Nom I have two of your books and must say that every recipe I have done it was a massive success ! They always tasty and you are listing calories which is also a massive plus for me. THANK YOU!
HollyMonday 29th March 2021
Hi Angelika, thanks so much for your message, we are so glad to hear you and your family enjoyed the Moroccan Lamb Pie!
GeorgieMonday 1st March 2021
I’d like to make this this week, if you have tried it, what were your thoughts? My boyfriend is quite fussy so not sure if he’ll like it or not?
Also I would like to make the base in the slow cooker if possible. Should i sear the meat first? And maybe cook the onions?
HollyMonday 1st March 2021
Hey Georgie, I’ve had a go at this recipe and did enjoy it however if your boyfriend doesn’t fancy it you could freeze the extra portions for yourself to use another time. Have a look at our guide HERE on how to convert recipes for the slow cooker it’s got some handy tips plus a time conversion chart, hope that helps!
Jayne carpenterWednesday 16th September 2020
Hi, anyone who has tried this how spicy is it? My youngest is a wimp with spice
LisaWednesday 16th September 2020
Hi Jayne
It’s fragrant spice rather than hot spice. Leave the fresh chilli out and make sure you use sweet paprika and not hot paprika and you should be fine.
JennaTuesday 21st July 2020
Can I use something else instead of white potatoes?
SharonThursday 23rd July 2020
Hi Jenna, you could use sweet potatoes instead of white potatoes. Other mashed root vegetables you could consider would be a combination of swede and carrots. Hope this helps and thanks for getting in touch.
Mrs Barbara ToddThursday 18th June 2020
Can I cook the base in a slow cooker?
LisaThursday 18th June 2020
Hi Barbara, yes the base can be cooked in a slow cooker for around 7 hours on low or 5 on high. Hope this helps.
LaurenThursday 18th June 2020
Can i ask could the lamb mixture be done in a slow cooker and then finished in the oven with the potato? thanks Lauren
LisaThursday 18th June 2020
Hi Lauren, yes the base can be cooked in a slow cooker for around 5 hours on high, 7 on low. Enjoy the recipe!
JaeSunday 5th April 2020
Did the mash just consist of the potatoes and chickpeas, then mash them up? Thanks.
LisaWednesday 6th May 2020
Hi Jae. Yes, that is right. Just cook them in the same pan for 20 minutes, drain and then mash them up together. It is a lovely topping! Hope you enjoy it.
Join the conversation
Comment or ask our advice