MOROCCAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray four 10-ounce ramekins with cooking spray.
• Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
• Sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. Transfer lamb to a bowl. Cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
• Stir tomato paste into onion mixture until evenly coated, about 30 seconds. Pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. Return lamb to skillet.
• Stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. Reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. Remove from heat and stir in peas.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool for 5 minutes. Transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. Beat potato mixture with a hand mixer on high speed until smooth. Add egg; beat until incorporated.
• Spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. Place ramekins on a baking sheet.
• Bake in the preheated oven until bubbling, about 25 minutes.