Moroccan Lamb Pie

  • 20MINS
  • 1HR 40MINS
  • 460KCAL
Easy Peasy Moroccan Lamb Pie pinchofnom.com
4

NutritionPer Serving

  • Calories460
  • Carbs50g
  • Protein32g
  • Fat11g
  • Saturates3.8g
  • Sugars18g

Moroccan Lamb Pie - Pinch of Nom Slimming Recipes

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 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 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 Lamb Pie suitable for?

This Moroccan 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.

How Weight Watchers friendly is this Moroccan Lamb Pie recipe?

  • You need to count 11 Points per portion of this Moroccan Lamb Pie recipe if you’re on WW Green.
  • You need to count 9 Points per portion of this Moroccan Lamb Pie recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Moroccan Lamb Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make this Moroccan 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.

This post contains affiliate links: what this means

You can cook this Moroccan 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 Lamb Pie?

There are 460 calories per portion in this Moroccan 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 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 2 pinchofnom.com

Step 3

Add the peppers, garlic, chilli and spices, and fry for another minute, allowing the spices to become fragrant.

Step 3 pinchofnom.com

Step 4

Stir in the tomato puree, tinned tomatoes and stock.

Step 4 pinchofnom.com

Step 5

Add the butternut squash and apricots and bring to the boil.

Step 5 pinchofnom.com

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 8 pinchofnom.com

Step 9

Divide between 4 individual dishes or 1 large one.

Step 9 pinchofnom.com

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 11 pinchofnom.com

Step 12

Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.

Moroccan Lamb Pie - Pinch of Nom Slimming Recipes

What could I serve with this Moroccan Lamb Pie?

We love this Moroccan Lamb Pie served with loads of mixed vegetables or any of the following accompaniments:

Grilled / BBQ Courgettes pinchofnom.com
Easy Peasy
  • 25MINS
  • 70KCal
Greek Salad pinchofnom.com
Easy Peasy
  • 10MINS
  • 94KCal
Mediterranean Roasted Cauliflower pinchofnom.com
Easy Peasy
  • 1HR 10
  • 92KCal

How do you know when this Moroccan 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 Lamb Pie any other way?

Yes you can! We’ve grilled this Moroccan 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 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 Lamb Pie in the fridge for approximately 3 days or so.

Can I freeze this Moroccan 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 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.

PRE-ORDER our second planner NOW!

Moroccan Lamb Pie

This Moroccan 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
WW Points
  • 11 Green
  • 9 Blue
  • 6 Purple

Ingredients

  • 400 g lean lamb diced
  • 1 onion chopped
  • 2 peppers chopped
  • 150 g butternut squash peeled and cut into 1.5cm dice
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 3 cloves of garlic crushed
  • 2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 red chilli finely chopped
  • 10 g fresh coriander chopped
  • 2 chicken stock cubes made up with 400ml boiling water
  • 1 lemon juiced
  • 40 g snack pack dried apricots
  • 500 g potatoes peeled and cut into large chunks
  • 1 tin chickpeas drained and rinsed
  • salt and freshly ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Instructions

  1. Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
  2. Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
  3. Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
  4. Stir in the tomato puree, tinned tomatoes and stock.
  5. Add the butternut squash and apricots and bring to the boil.
  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.
  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.
  8. When the lamb is tender, stir in the lemon juice and coriander.
  9. Divide between 4 individual dishes or 1 large one.
  10. Preheat the grill on a high setting.
  11. Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
  12. Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.

Love this Moroccan Lamb Pie recipe?  Tag us!

PRE-ORDER our second planner NOW!

If you like these…try these

Shepherd’s Pie pinchofnom.com
Easy Peasy
  • 1HR 5
  • 335KCal
Moroccan Lamb Burgers pinchofnom.com
Easy Peasy
  • 20MINS
  • 106KCal

8 comments

See what others have to say

JennaTuesday 21st July 2020

Can I use something else instead of white potatoes?

Reply

    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.

    Reply

Mrs Barbara ToddThursday 18th June 2020

Can I cook the base in a slow cooker?

Reply

    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.

    Reply

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

Reply

    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!

    Reply

JaeSunday 5th April 2020

Did the mash just consist of the potatoes and chickpeas, then mash them up? Thanks.

Reply

    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.

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch