Best Mediterranean Shepherds Pie Recipes

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GREEK-STYLE SHEPHERD'S PIE W/BRIAM



Greek-Style Shepherd's Pie w/Briam image

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

For the mashed potatoes:
• 2 and ½ lbs. potatoes, peeled and cubed
• 1 and ½ cups whole milk, lukewarm
• 4 tablespoons butter
• 1 cup shredded parmesan cheese
• Salt and black pepper, to taste
For the meat sauce:
• 2 pounds ground meat (beef, chicken, lamb)
• 1 eggplant, peeled and diced and seasoned with salt
• 1 small onion, finely chopped
• ¼ cup olive oil
• 6 garlic cloves, grated
• 1 (15-ounce) can diced tomatoes, pureed
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes
• 1-2 tablespoons of fresh chopped parsley
For the Vegetable (Briam) Layer:
• 1 zucchini, diced
• 1 small onion, thinly sliced
• 1 bell pepper, diced
• 2 garlic cloves, grated
• 1 cup canned tomatoes, pureed
• 5 ounces (142 g) spinach, roughly chopped
• Salt and pepper, to taste
• Pinch of crushed red pepper flakes
• Pinch of sugar, if needed
• 1-2 cups frozen or canned corn
• 1 teaspoon dried crushed oregano
• 4 ounces (113 g) feta cheese, crumbled

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!

MEDITERRANEAN SHEPHERD'S PIE



Mediterranean Shepherd's Pie image

A simple twist on a classic, this shepherd's pie combines the delicate flavour of lamb with savoury kalamata olives and dense crumbly polenta and Parmesan cheese.

Provided by Chef mariajane

Categories     Savory Pies

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 medium onions, chopped
3 lbs ground lamb
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup chicken broth
1 (28 ounce) can diced tomatoes
1 sprig fresh rosemary
1/2 cup kalamata olive, chopped
1/4 cup fresh parsley, chopped
3 cups water
2 cups ground polenta
3 cups cold milk
1 teaspoon salt
1 cup fresh grated parmesan cheese
2 tablespoons butter

Steps:

  • Preheat oven to 375°F.
  • In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes.
  • Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper.
  • Add garlic and tomato paste and cook for 1 minute.
  • Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary.
  • Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley.
  • POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.
  • Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes.
  • Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes.
  • TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish.
  • Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer.
  • Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 648.6, Fat 42.9, SaturatedFat 19.2, Cholesterol 124.5, Sodium 940.8, Carbohydrate 31.6, Fiber 3.7, Sugar 4.7, Protein 32.2

MEDITERRANEAN SHEPHERD'S PIE



Mediterranean Shepherd's Pie image

Categories     Bread     Salad     Bake     Roast     Winter     Simmer     Boil     Anchovy

Yield serves 6 to 8

Number Of Ingredients 13

5 cups peeled and diced butternut squash (roughly a 1/2-pound squash)
Salt and freshly ground black pepper
6 tablespoons olive oil
1 yellow onion, diced
2 cups fresh leafy greens, stemmed and finely chopped
2 cloves garlic, minced, plus 1 clove peeled and smashed
2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
1 cup walnuts, pulsed in a food processor until coarsely ground
5 anchovy fillets, minced
1 1/2 cups vegetable or chicken stock
1/2 cup bread crumbs
1 cup fresh flat-leaf parsley leaves
Zest of 1 lemon

Steps:

  • Preheat the oven to 400°F.
  • Toss the squash with salt and pepper and 3 tablespoons of the olive oil. Arrange it in a single layer on a baking sheet and roast until the squash is very soft, about 50 minutes. Stir occasionally. Let the squash cool and purée it in a food processor until smooth. Season with salt and set aside.
  • Heat a large sauté pan over medium-high heat and add 2 tablespoons olive oil. Add the onion and sauté until soft. Add the greens and cook for 2 minutes. Stir in the minced garlic, chickpeas, walnuts, and anchovies. Add the stock and bring to a boil. Decrease the heat and simmer, uncovered, for 15 minutes.
  • Transfer the chickpea mixture to a 10-inch round glass baking dish, and spread the squash purée evenly over the top. Sprinkle the bread crumbs over the squash in a thin layer, then drizzle with the 1 remaining tablespoon olive oil. Bake until the bread crumbs are lightly browned, 20 to 25 minutes.
  • To make the gremolata, combine the parsley, zest, and smashed garlic clove in a food processor, and grind to a coarse meal. Set aside in a small dish. Serve the pie in slices with the gremolata scattered on top.

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