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Greek Shepherds Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy with mild flavour suitable for family meal. Hearty winter fare.

Easy with mild flavour suitable for family meal. Hearty winter fare.

Ingredients

Serves: 4-6

Metric Cups
  • 2 tablespoons olive oil
  • 2 onions
  • 500 grams minced beef (or lamb)
  • 400 grams chopped tomatoes
  • 100 grams butter
  • 3 tablespoons flour
  • 500 millilitres milk
  • nutmeg (or bay leaf)
  • 1 kilogram potatoes (floury variety)
  • mozzarella
  • parmesan cheese
  • 2 tablespoons olive oil
  • 2 onions
  • 18 ounces ground beef (or lamb)
  • 14 ounces diced tomatoes
  • 4 ounces butter
  • 3 tablespoons flour
  • 2 cups milk
  • nutmeg (or bay leaf)
  • 2⅕ pounds potatoes (floury variety)
  • mozzarella
  • parmesan cheese

Method

Greek Shepherds Pie is a community recipe submitted by Angeldrawers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180 C Heat olive oil in a large saucepan and add thinly sliced onions. Fry gently for 10 minutes until golden [this step adds considerable flavour to the dish and cannot be hurried].
  • Add mince and fry until browned. Add chopped tomatoes and simmer to reduce liquid for a few minutes. Taste and season.
  • Prepare a white sauce. Melt butter in a saucepan. Add flour and stir. Add milk and stir until thickened. Add nutmeg or bay leaf to flavour, leave on low heat till needed.
  • Wash and peel potatoes. Slice into 1/2 to 1cm pieces.
  • Assemble the pie in a large lasagne dish. Put layers of potato and mince into dish, finishing with potato. Pour over white sauce. Top with thin slices of mozzarella and a little grated parmesan.
  • Bake for 45 minutes or until potatoes are cooked and topping is brown.
  • Heat oven to 180 C Heat olive oil in a large saucepan and add thinly sliced onions. Fry gently for 10 minutes until golden [this step adds considerable flavour to the dish and cannot be hurried].
  • Add mince and fry until browned. Add diced tomatoes and simmer to reduce liquid for a few minutes. Taste and season.
  • Prepare a white sauce. Melt butter in a saucepan. Add flour and stir. Add milk and stir until thickened. Add nutmeg or bay leaf to flavour, leave on low heat till needed.
  • Wash and peel potatoes. Slice into 1/2 to 1cm pieces.
  • Assemble the pie in a large lasagne dish. Put layers of potato and mince into dish, finishing with potato. Pour over white sauce. Top with thin slices of mozzarella and a little grated parmesan.
  • Bake for 45 minutes or until potatoes are cooked and topping is brown.
  • Additional Information

    You could cook other vegetables with the sliced onion, such as finely chopped celery or carrot. Waxy or new potatoes are not suitable due to their high moisture content. Pictured left: Greek Shepherds Pie [uncooked], right: Tangy Lemon Polenta Cake.

    You could cook other vegetables with the sliced onion, such as finely chopped celery or carrot. Waxy or new potatoes are not suitable due to their high moisture content. Pictured left: Greek Shepherds Pie [uncooked], right: Tangy Lemon Polenta Cake.

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