Friday, August 17, 2012

Mama's Pastel (Moroccan Shepherd's Pie)

My aunt sent me another of my grandmother's recipes in earlier June, for a Moroccan shepherd's pie called pastel. This is another dish that I haven't eaten in roughly 12 years - since my grandmother passed away.

Many of the measurements weren't exact, so I did need to use mu judgement along the way, and I think I'm getting better at guessing these type of things. It turned out exactly as I remember it - crispy on the outside and yummy inside.

Mama's Pastel (Moroccan Shepherd's Pie)

1/2 kilo ground beef
1/2 cup water
1/2 lemon, thinly sliced
1/8 tsp nutmeg
1/8 tsp salt (for meat)
1/4 tsp pepper (for meat)
10 potatoes, boiled in salted water and drained (reserve 1/2 cup liquid)
1 tsp turmeric
salt, to taste (for potatoes)
1/4 tsp pepper (for potatoes)
1 egg, beaten (for egg wash)
1 tbsp olive oil
2 eggs, boiled, peeled and sliced
1 egg, beaten (for egg wash)

  1. In a deep pan on medium heat, add beef, water and start to brown the beef, using a potato masher to break up beef. Add the lemon as soon as the meat starts to break up.
  2. Drain excess liquid and discard lemon, and add nutmeg, salt and pepper and set aside.
  3. Preheat oven to 350-degrees.
  4. Combine the 1/2 cup of potato water and turmeric and mash the potatoes using the 1/2 cup of liquid. Separate into two portions.
  5. Grease the inside of a large casserole dish, (8" x 13") using the olive oil and gently spread half of the potatoes evenly across the bottom.
  6. Spoon the meat over the first layer and gently spread, trying not to compress the layer of potato underneath.
  7. Place the egg slices evenly over the meat.
  8. Lightly spread the remaining potato mixture over the meat and eggs and make a pattern (or just lines) using a fork.
  9. Brush the egg wash over the top layer of potatoes and bake for 45-60 minutes, until top starts to turn golden brown.

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  1. Keepingthese old recipes alive is what cooking for the family is all about.

  2. Glad you got this recipe and even more glad you shared it.

  3. I made this 2 weeks ago and now I'm making it again. Excellent recipe


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