Moroccan-Style Shepherd’s Pie with Lamb Lentil Meatballs | Moroccan

Ingredients

• 1 cup cooked green lentils
• 1 lb. ground lamb (or beef)
• ¾ cup Panko breadcrumbs
• 2 large eggs
• ½ medium onion, minced
• 3 cloves garlic, minced
• ¼ cup fresh cilantro, chopped
• ½ Tablespoon ground cumin
• 1 teaspoon each ground coriander and coarse salt
• ½ teaspoon ground black pepper
• 3-3 ½ lbs. yellow potatoes , cubed (skin on)
• ⅓ cup milk
• 1 teaspoon coarse salt
• 1-2 Tablespoons olive oil
• ½ medium onion, diced
• 2-inch piece fresh ginger, minced
• ½ Tablespoon each ground cumin and ground coriander
• 1 ½ teaspoon coarse salt
• ½ teaspoon each ground black pepper, ground cinnamon and ground turmeric
• ¼ teaspoon each cayenne and ground cloves
• 2 Tablespoons tomato paste
• 1 (28 oz.) can crushed tomatoes
• 3 cups unsalted beef, chicken or vegetable stock
• 1 cup frozen green peas
• ½ cup sliced green olives
• ¼ cup raisins
• 1 Tablespoon honey
• 1 Tablespoon fresh lemon or lime juice
• ½ cup chopped fresh cilantro, mint and/or flat-leaf Italian parsley, divided