GREEK-STYLE SHEPHERD'S PIE W/BRIAM
Shepherd's pie is classic comfort food. What's not to love about the layer of veggies, meat sauce, and luscious mashed potatoes? SO delicious! I added a Greek twist by swapping out the classic carrots, peas, and corn (actually, I kept the corn) with Briam, Greek Ratatouille. I also added some feta cheese and we fell in love with this dish. Gone in minutes! Follow my easy tutorial and I highly recommend that you make a double batch for the freezer.
Provided by Dimitra Khan
Categories Main Course
Number Of Ingredients 29
Steps:
- Preheat the oven to 425 °F, 220 °C.
- Make the Mashed Potatoes:
- Place potatoes in a pot and cover with water. Season with 1-2 teaspoons of salt and bring to a boil. Reduce the heat to medium and cook until fork-tender. Drain the water and mash the potatoes.
- Add the butter and mash until it is absorbed. Then slowly add the milk. Mix until smooth.
- Season with salt and black pepper.
- Note: You can make the mashed potatoes 2 ways: add just enough milk until they are at the consistency that you like. Or, add all of the milk and then cook the mixture over medium heat until thickened (bechamel sauce texture). It's up to you.
- Add the parmesan cheese and mix it all together then, set it aside.
- Make the meat filling:
- Cook the onions with the olive oil over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through about 20 seconds.
- Add the ground meat and cook for 3-4 minutes.
- Pat the eggplant pieces dry and add to the meat.
- Add the seasonings and the pureed tomatoes. Cook over medium heat until the eggplant is soft and mushy, and the sauce is thick. Taste and adjust seasoning if needed. Garnish with parsley and set aside.
- Make the Vegetable (Briam) Layer:
- Cook the onions with olive oil over medium heat until soft. About 5 minutes.
- Add the garlic, bell peppers, and zucchini.
- Season lightly with salt and pepper. Cook for 5 more minutes.
- Add the tomato puree and cook until the vegetables are soft, and the sauce thickens.
- Add the spinach and cook until wilted.
- Taste and adjust seasoning if needed. Add sugar if the sauce is too acidic.
- Assemble the Shepherd's Pie:
- Place the Briam (vegetable) layer in the bottom of a 9 by 13 by a 3-inch baking pan. Add some corn, if desired. Crumble some feta cheese on top.
- Spread the meat sauce over the vegetables and feta cheese.
- Top with the mashed potatoes and spread.
- Bake on the center rack of your preheated oven for 30 minutes or until the top is golden.
- You may turn the broiler element on for 4-5 minutes. Keep a close eye on it so that it does not burn.
- Set aside and allow it to set for at least 30 minutes.
- Serve!
GREEK SHEPHERD'S PIE
It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. -Sharon Ann McGray, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.
Nutrition Facts :
GREEK FAMILY STYLE SHEPHERD'S PIE
A well traveled family friend gave us this recipe and we have always loved making this comfort food. A small fresh salad and fresh fruit in season usually goes with the pie. You could also use ground chicken or turkey instead of beef. If you are unable to find tomato sauce with roasted pepper just use 24 oz tomato sauce and 1/2 cup chopped marinated sweet red pepper.
Provided by wjorma
Categories Savory Pies
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook ground beef in a large nonstick skillet, stirring until beef is no longer pink; drain & discard grease.
- Cook zucchini, onion, and garlic in skillet, stirring occasionally, until vegetables are tender.
- Add ground beef; stir in pasta sauce and 3 teaspoons Greek seasoning. Cook over low heat until thoroughly heated.
- Pour beef mixture into a lightly greased 3-quart round baking dish.
- Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture.
- Bake at 375 for 30 minutes.
- serves 8.
Nutrition Facts : Calories 211.1, Fat 9.4, SaturatedFat 4.8, Cholesterol 51.6, Sodium 408.4, Carbohydrate 15.8, Fiber 1.9, Sugar 3.5, Protein 15.6
GREEK SHEPHERD'S PIE
Make and share this Greek Shepherd's Pie recipe from Food.com.
Provided by hard62
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Brown mince in a pan. Add onions and cook gently until soft. Stir in parsley and tomatoes. Season lightly with salt and pepper. Simmer for 5 minutes.
- While mince is cooking, make cheese sauce. Heat oil in a small saucepan. Stir in flour. Cook gently for a minute. Gradually add milk while whisking continuously for a lump-free sauce. Stir in grated cheese.
- Grease a 1 1/2 litre ovenproof dish. Place a layer of sliced potato in the bottom. Spoon a little meat sauce over potato, then top with another layer of potato. Continue layering in this manner until mixture is used. Finish with a layer of potato.
- Pour cheese sauce over potato dish and gently shake dish so sauce works its way through. Top with extra cheese. Bake for 1 1/2 hours or until potatoes are cooked. Serve with seasonal vegetables.
Nutrition Facts : Calories 407.4, Fat 17.7, SaturatedFat 6.2, Cholesterol 73.5, Sodium 111.2, Carbohydrate 36, Fiber 5, Sugar 6, Protein 26.3
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