Greek Shepherd’s Pie

Greek-Shepherds-Pie-1With St. Patrick’s Day around the corner I thought what better way to celebrate than to “Greek-ify” an Irish staple: Shepherd’s Pie.

Since devouring an entire serving at Durgin Park in Boston, Massachusetts about 5 years ago, Shepherd’s Pie has become one of my favorite dishes. This is an easy and tasty recipe marrying the elements of a traditional Irish Shepherd’s Pie with the well-known flavors of Greece.  Peas and carrots are replaced with red bell pepper, zucchini and baby eggplant. Thyme and Worcestershire sauce are replaced with oregano, cinnamon, nutmeg and cloves.

Ground lamb is traditionally used to make Shepherd’s Pie.  I tried making it with beef, chicken and turkey and they all taste great. If you are looking for a vegetarian dish try using veggie meat or skip the meat all together and simply double up on the vegetables.

Greek-Shepherds-Pie-4RECIPE:

2 tablespoons olive oil (optional)

2 pounds ground lamb  (beef, turkey, chicken, or veggie meat will work too)

1 onion, chopped

2 garlic cloves, minced

2 tablespoons parsley

1 teaspoon oregano

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

Salt and Pepper to taste

2 tablespoons flour

1 can tomato sauce

1 cup chicken stock (vegetable stock can be substituted)

½ cup red wine (optional)

1 red pepper, cubed small

1 zucchini, cubed small

1 baby eggplant, cubed small

Garlic Mashed Potatoes:

3 large potatoes

2-3 cloves garlic, minced

4 tablespoons butter (soy butter can be substituted)

½ cup milk

½ cup Greek yogurt

Parmesian or Mizithera  for topping (optional)

Peel and cut potatoes and place in a large pot of boiling water for 20 minutes or until soft.  Drain and set aside.

Heat oil over medium heat.  Sauté onions until translucent.  Add the vegetables and cook for 2 minutes until they are soft. Add ground lamb and brown. Drain fat, and add garlic, parsley, oregano, cinnamon, nutmeg, cloves, salt and pepper and cook for 1 minute.  Add flour and cook 1 minute more.  Add tomato sauce, stock and wine and cook reducing until thick.  Remove from heat and transfer mixture to a 9×13 pan, or two round pie pans.

Prepare mashed potatoes by placing all ingredients in a large bowl and mash until smooth.  If you have a stand mixer prepare mashed potatoes using the paddle attachment.

Spread Garlic Mashed Potatoes over the meat mixture and top with Parmesan or Mizithera.  Bake at 400 degrees for 20 minutes or until the mashed potatoes  are browned on top.

©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!


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