Page 285 - Pie Squared

MOROCCAN-STYLE SHEPHERD’S

SLAB PIE

WITH AN OLIVE OIL CRUST

Serves 12 to 18

Spicy, minted ground lamb and carrots are cloaked in a cloud of
mashed potatoes for a new take on shepherd’s pie. The olive oil
press-in crust means this meal is ready in under an hour with no
rolling pin. The spice mix will make a little jar full of goodness, more

than needed for the recipe, and such a good addition to the pantry.
Harissa, a chile paste sold in tubes or jars (found in the international
foods aisle, or near the ketchup, at many grocery stores) can have
widely varying chile heat, so taste it before dolloping it into the sauce

willy-nilly! It’s a kicky chile heat-bomb that will find a happy place in
your kitchen arsenal. Some people use it like ketchup, but I’m more
likely to use it anywhere I might reach for tomato paste.

Make Ahead: The filling may be made a day ahead. The crust may
be made several hours in advance and refrigerated. The potatoes

may be boiled and mashed a day ahead. Whip them again before
piling fluffy potato clouds all over the pie.

OLIVE OIL CRUST
1⅔ cups (200 g) all-purpose flour

1½ teaspoons kosher salt

1½ teaspoons sweet smoked paprika

⅔ cup (156 ml) mild olive oil

2 tablespoons plus 2 teaspoons water