Take a classic dish, the Shepherd’s Pie, and give a Mediterranean twist.
Want to give the traditional shepherd’s pie a tweak? Why not go Greek? Our Mediterranean Shepherd’s Pie takes a classic recipe and improves it by adding spinach and feta cheese.
Ingredients (serves eight)
- 4 tablespoons olive oil
- 4 celery sticks, diced
- 2 onions, diced
- 2 teaspoons crushed garlic
- 1 kg minced lamb
- 500 ml vegetable stock
- 2 x 400 g cans of crushed tomatoes
- 4 teaspoons dried oregano
- 1 cinnamon stick
- 1 kg potatoes
- 150 g feta cheese, crumbled
- 500 g spinach, frozen
Preheat the oven to 220°C.
Heat two tablespoons of olive oil in a frying pan and cook the celery and onion for two minutes. Stir in the garlic and cook for a further minute. Add the mince and cook until browned.
Combine the stock, crushed tomatoes, oregano and cinnamon stick with the mince mixture. Simmer for 30 minutes. Stir in the feta and spinach, then season with salt and pepper. Transfer the mixture to an ovenproof dish.
In the meantime, boil the potatoes until cooked – don’t allow them to become mushy. Slice the potatoes and arrange them on top of the mince mixture. Drizzle with the remaining olive oil and bake in the oven for 30 minutes.
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