Best Mediterranean Shepherds Pie Recipes

GREEK-STYLE SHEPHERD'S PIE W/BRIAM

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!

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

MEDITERRANEAN SHEPHERD'S PIE

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.

THE ULTIMATE MAKEOVER: SHEPHERD'S PIE

Steps:

• Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
• Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
• Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

MEDITERRANEAN SHEPHERD'S PIE

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.

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.