I’m so excited to be continuing my partnership with Superior Farms in 2017. For my first assignment, I was asked to create a cold-weather comfort food dish using ground lamb. Appropriately enough, the day I developed the recipe, Seattle received a healthy doze of fresh snow.


For me, comfort food usually involves potatoes, but looking around my kitchen, I only found sweet potatoes. And that’s where the idea for Moroccan Lamb & Sweet Potato Shepherd’s Pie originated. To bring everything together, I added harissa, the North African condiment made from roasted red peppers, chile peppers, garlic, coriander, olive oil, and other spices. Harissa packs a lot of flavor and is so handy to keep in your refrigerator.


Moroccan Lamb & Sweet Potato Shepherd’s Pie


4 medium sweet potatoes, peeled and cut into thirds
1 tablespoon olive oil, plus extra for drizzling
1 medium onion, diced
2 medium carrots, diced
1 red bell pepper, diced
4-6 garlic cloves, chopped
1 pound ground lamb
4 tablespoons harissa, divided
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can diced tomatoes
1/2 cup pitted and sliced green olives
green onions or cilantro for garnish


1. Preheat oven to 375 degrees F.

2. Place potatoes in a medium saucepan and cover with water. Add a pinch of salt, cover, and bring to a boil. Reduce the heat to low and simmer potatoes until tender, 15-20 minutes.

3. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrots, bell pepper, garlic, and lamb. Stir and cook until vegetables are tender, about 10 minutes. Continue to crumble up the lamb as it cooks. Drain excess fat.

4. Add 3 tablespoons of harissa and cook for a minute. Add chickpeas and tomatoes, stir, and simmer for another 5 minutes, or until most of the juices are absorbed. Stir in olives and season with salt.

5. Drain potatoes and mash with the remaining tablespoon of harissa and season with salt.

6. Spread potatoes over the lamb, drizzle with olive oil and bake in the preheated oven for 15 minutes. For extra color, broil for a few minutes and garnish with green onions or cilantro.


I’m typing the recipe after snapping photos and helping myself to a serving of the pie (ok, 2 servings, but who’s counting?). You guys! It’s seriously good. Definitely comforting. Definitely flavorful. So colorful! Please make it and let me know your thoughts!