Let's be honest, Ireland is not known for its exquisite cuisine. Not many spices or seasonings are native to the northern island, making much of the traditional dishes rather bland. Morocco, on the other hand, is home to many exciting flavors. And in a stew, all of them can simmer and blend together.
Shepherd's Pie:
A dish called "cottage pie" came into existence sometime during the 18th century, most likely as a way to make use of leftover food and to avoid waste. Potatoes had been brought to Ireland around the 16th century, and they quickly became a staple food that was cheap and accessible. As most Irish Catholics living under British rule were poor peasant workers, cheap and accessible food was greatly appreciated. The most traditional form of shepherd's pie utilizes lamb as a main ingredient, thus explaining the dish's name (as shepherds tend to sheep).
Flavors of Morocco:
The initial inhabitants of present-day Morocco, the Berbers, often prepared stews out of native Moroccan ingredients. These ingredients would be slow-cooked together to create a single cohesive meal. In the late 600s CE, the Arabs began invading northern Africa, bringing their traditions and their cuisine with them. This included important spices such as cinnamon, ginger, and cumin.
In this dish, the spices that Morocco has become famous for simmer in a warm, comforting stew with an array of exciting add-ins. Each additional minute of simmering allows the flavors to mesh together, creating a pot full of warm hugs. In modern Morocco, potatoes have even become one of their major exports, so why not put a potato-y crust atop a Moroccan stew!
Time: 1 hour Serves: 8-12 people
Ingredients:
¼ tsp strong spices
Curry powder
Nutmeg
Ground cloves
Ginger
½ tsp light spices
Cumin
Cinnamon
Salt
Thyme
Pepper (to taste)
1 onion, diced
6 cloves garlic
3 carrots, diced
½ cup red lentils
1 can diced tomatoes, undrained
4 cups chicken/vegetable broth
1-2 tsp granulated sugar
1 can chickpeas, drained and rinsed
4 potatoes
2 tbsp butter
¼ cup milk
½ - 1 tsp garlic powder
Olive oil (optional)
Preparation:
Prep ingredients (I know, there are a lot of them!). Begin boiling potatoes; these will need to cook for 20-30 minutes (until they are soft).
Simmer onion, garlic, and spices in a large pot over medium heat until fragrant and onions are slightly caramelized. Add carrots & cook for about 10 minutes (until carrots begin to soften), stirring constantly. Add tomatoes, broth, and lentils and simmer for 20-30 minutes.
Stir in sugar and add chickpeas. Cook for 10 minutes.
When stew is finished cooking in the pot, transfer to a 2.5 qt baking dish.
For the potato crust: gather potatoes in a bowl and mash with a hand mixer. Add butter and milk while mixing. Mix in garlic powder. Ensure all ingredients are completely blended together, and spread potatoes atop completed stew.
Drizzle olive oil over potatoes and broil under low heat for 5 minutes (or until golden brown).
Food history sources:
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