October 26, 2020

Spicy Lamb Merguez & Tomato Cottage Pie


Prep Time

30 min

Cook Time

45 min

Total Time

1hr, 25 Min



Freshly baked Spicy Lamb Merguez & Tomato Cottage Pie


  • 1 pound American lamb Merguez sausage (ground lamb is a perfect substitute)
  • 1 tablespoon olive oil
  • 1 yellow onion, (diced)
  • 3 cloves garlic, (crushed)
  • 1 teaspoon ground coriander
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 cups fresh tomatoes, (chopped)
  • 2 tablespoons tomato paste
  • 2 medium-to-large carrots, (peeled and sliced)
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth or water
  • Salt and pepper to taste
  • 4 cups prepared mashed potatoes
  • 1/2 cup chives for garnish


Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.*

* Note: USDA recommends ground lamb reach an internal temperature of 160F.

Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. (9x13 pan OR 1 10-inch-deep dish pie plate. You may end up with about a cup of filling left over if using a deep-dish pie plate.)

Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.

Spicy Lamb Merguez & Tomato Cottage Pie served in a bowl with spoon
dishing up Spicy Lamb Merguez & Tomato Cottage Pie


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