Moroccan Shepherd's Pie!

For the filling:

1 lb. ground beef

15 oz. chickpeas

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

1 T. grated fresh ginger root

1 t. salt

1 t. cumin

1 t. cinnamon

1 t. chili powder

28 oz. diced tomatoes

 

For the mash:

1 lb sweet potatoes, peeled and cut into chucks

1 t. cumin

1 t. garlic powder

1 t. salt

2 T.  milk (more if needed)

 

Brown the ground meat in a large skillet over medium high heat. Remove meat from skillet and set aside. Add onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened. Return the meat to the pan, along with the tomatoes.  Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.  Add chickpeas, stir, and remove from heat.  Season with salt and pepper to taste.  Meanwhile, boil the potatoes in water for 15 minutes or until tender.  Drain well and add the , cumin, garlic powder, salt and milk.  Mash with a mixer until they reach a creamy consistency.  Fill a  casserole dish with the filling and spread the mash on top.  Bake for 40 minutes at 350 degrees.