Moroccan Shepherd's Pie

Ingredients for 4 servings:

• 800 g potatoes
• 2 tbsp butter
• ½ cup milk
• 1 tbsp olive oil
• 2 garlic cloves
• 1 onion(s)
• 500 g minced beef
• 2 carrots
• 1 cup vegetable broth
• 1 tbsp harissa
• 1 zucchini
• 300 g chickpeas, from the can
• 3 tbsp sour cream
• 1 pinch of nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Very tasty food that includes everything! Whether dinner or lunch

Preheat the oven to 200°C. Peel and dice the potatoes, then cook for about 15 minutes, until tender. Meanwhile, dice the onion, carrots, and zucchini. Drain the potatoes, add the butter and milk, salt, pepper, and nutmeg, and mash everything into a puree. Fry the onions in a pan with olive oil until translucent, then add the meat. After about 5 minutes, add the carrots and zucchini and fry them as well. Deglaze with the vegetable stock and simmer briefly until the carrots are tender. Add salt, pepper, harissa, and the canned chickpeas, and simmer for another 5 minutes. Transfer everything to a baking dish and spread a thin layer of sour cream over the top. Cover everything loosely with mashed potatoes and bake in the oven for about 20 minutes.