Greek Style Shepherd's Pie

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Greek Style Shepherd's Pie
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Greek Style Shepherd's Pie

Added by: on Mar 3rd, 2015
A fantastic twist on an English classic.
Prep Time:
30 min
Cook Time:
75 min
Ready In:
105 min



Original Recipe Yield: 4 servings


  • 1 red onion
  • 1 tbsp Olive oil
  • 500 g lean minced lamb
  • 2 tsp dried oregano
  • 3 cloves garlic peeled and crushed
  • 1 red pepper, deseeded and chopped
  • 200 ml of red wine (change to stock if not using - I used stock)
  • 300 ml beef stock
  • 2 tbsp tomato puree
  • 70 g black pitted Greek olives (Kalamata)
  • 800 g potatoes, peeled and diced
  • 2 tbsp olive oil
  • juice of half a lemon
  • 30 bunch g of fresh mint leaves, chopped
  • 120 g feta, crumbled
Nutrition Facts
Greek Style Shepherd's Pie

Servings Per Recipe: 4

Amount Per Serving

Calories: 636

  • Total Fat: 35.5 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 116.7 mg
  • Sodium: 739.7 mg
  • Total Carbs: 35.5 g
  •     Dietary Fiber: 7 g
  •     Sugars: 4.7 g
  • Protein: 35.5 g

how is this calculated?

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Preheat the oven to 180 C fan / 200 C / gas mark 6.


First of all start preparing the mash by peeling and dicing the potatoes. Next bring them to the boil in a large saucepan of salted water and finally simmer for 20 minutes (it doesn't matter if you go slightly over this time - I did as I was busying cooking the mince).


Meanwhile in a large non stick frying pan, fry the onion in some olive oil for 5 minutes.


Then add the lamb and cook this until it turns brown - it should take another 5 minutes.


Next mix in the oregano, garlic and chopped red pepper and once again cook for 5 minutes.


Now add the wine or 200ml of stock and let it bubble away over a high heat for 5 minutes.


Pour in the remainder of the stock and add the tomato puree. Cook for around 10 minutes so the stock reduces (you don't want too much liquid).


Finally add the olives!


Transfer the lamb mixture into a medium sized oven dish around 3 litres - I have no idea what size mine was!


At the same time this was cooking, I also made the mash topping. Once the potatoes were cooked, drain and then transfer to a big bowl.


Mash (I added a chunk of butter to help the process although this is entirely optional) and then stir through the olive oil, lemon juice and chopped mint. (To easily chop the mint into small pieces I put the leaves in a mug and then used scissors - a great tip/trick).


Crumble in chunks of feta, season well and mix again.


Finally fork the mash roughly on top of the mince and bake for 30-40 minutes (I did 40 minutes).


This was totally unbelievably good! Wow! We ate the whole lot between the 3 of us as we all had seconds - even Arabella. It was excellent. I am just gutted there were no leftovers as I cannot wait to have this again. Definitely a great dinner party dish - you can easily cook it the day before and then pop it in the fridge (just cook for an extra 15 minutes on the day).


A perfect meal as it was then followed by my millionaire's shortbread. I am proud to say that both Arabella and Pascal were very impressed and in fact so was I.

Cooks' note:
Can be made the day before and then put in the fridge for the next day. Freezable.


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