Step 1

Preheat oven to 220°C. Line a roasting pan with baking paper. Combine the potato, half the oil and half the Moroccan seasoning in a large bowl. Toss to combine. Spread the potato mixture evenly over the base of the prepared pan. Bake for 15 mins or until just tender.

Step 2

Meanwhile, thinly slice half the onion crossways. Transfer to a small bowl. Finely chop the remaining onion.

Step 3

Heat remaining oil in a large frying pan over medium heat. Add the carrot and chopped onion. Cook, stirring, for 3 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the remaining Moroccan seasoning and stir to combine. Add the tomato. Stir to combine. Bring to a simmer. Cook for 2 mins or until heated through. Add peas and stir to combine.

Step 4

Spoon the mince mixture over the potato in the pan. Sprinkle with fetta. Bake for 10 mins or until heated through.

Step 5

Top mince mixture with coriander, sliced onion and yoghurt. Sprinkle with extra Moroccan seasoning. Season.