Moroccan Shepherd's Pie
1/2 teaspoon Moroccan seasoning (You can skip this and just use 1 teaspoon Ras el Hanout)
1 teaspoon Urfa Biber (or other mildly spicy dried pepper)
2 carrots, quartered and sliced
4 green onions, darkest green part removed and sliced thinly
1 small onion, chopped
4 cloves garlic, minced
2 cups of cooked chicken meat (I used the leftovers from
8 leaves kale, main rib removed and cut across into 1" pieces
1/3 cup of pitted kalamata olives
1 large or two small garnet yams
2 medium yellow potatoes
1 tablespoon butter
salt and pepper to taste
Preheat the oven to 350 degrees. Oil a casserole dish with 1 tablespoon olive oil.
Put large saucepan of salted water onto the stove. Bring the water to a boil and add the potatoes. Boil until fork tender and mash with butter and 1/3 cup milk. Salt and pepper to taste.
Heat two tablespoons of olive oil in a large frying pan. Add the green onion and onion. Cook on medium heat for ~5 minutes, until transluscent. Add the garlic, ras el hanout, Moroccan seasoning, and urfa biber, along with 1/2 teaspoon of salt. Cook until the spices begin to stick to the pan and the garlic is aromatic. Add the carrots and kale and cook until the kale becomes bright green. Add the chicken and olives and cook until the mixture is warmed through. Taste and correct salt and pepper as needed.
Spoon the mixture into the casserole dish and smooth it with the back of a spoon. Spoon the mashed potatoes over the chicken mixture in tablespoons and smooth with the back of that same spoon. Cook for 35 minutes.
Serve with a light green salad with a citrus vinagrette.