Page 288 - Pie Squared

Swaps:

Substitute ground beef for the ground lamb.

Add mashed celery root to the potato topping.

Switch it up and mash sweet potatoes instead.

MOROCCAN SPICE MIX

Makes about 5 tablespoons

Moroccan spices hold the dusky scents of the souk, transforming the
ordinary into a holiday. Sprinkle over scrambled eggs, yogurt, or
avocado toast, or mix into a lamb and feta burger. If neither a spice

grinder nor mortar and pestle is available, simply use the unground
mixture, making sure to scoop both the ground and whole spices
when measuring.

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon anise or fennel seeds
1 tablespoon ground cinnamon

2 teaspoons turmeric
½ teaspoon cayenne

Dry toast the coriander, cumin, and anise seeds in a small skillet

over high heat until fragrant, 3 or 4 minutes.
Grind the seeds in a spice grinder or crush in a mortar and pestle
and transfer the powder to a glass jar. Add the cinnamon, turmeric,
and cayenne, cover, and shake to blend. Store this mix in the jar, at

room temperature, for up to 6 months.