Greek Family Style Shepherds Pie Recipes

GREEK SHEPHERD'S PIE

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.

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!

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

GREEK FAMILY STYLE SHEPHERD'S PIE

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.

HUNGARIAN-STYLE SHEPHERD'S PIE

Steps:

• Char the bell pepper over an open burner flame or under the broiler with the oven door slightly cracked for the steam to escape until black, turning frequently. Place the charred pepper in a bowl until cool enough to handle, then peel the pepper, chop, and reserve.
• Meanwhile, pat the meat dry and season liberally with salt and pepper, dredge in flour. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat, add the meat and brown on both sides. Remove the browned meat to a plate and add the remaining olive oil, 2 turns of the pan. Add the onions, carrots, garlic, paprika, caraway, marjoram and cook to soften 5 to 6 minutes. Add in the tomato paste and stir 1 minute. Stir in the beef stock and Worcestershire and bring to a boil, reduce the heat to a simmer and slide the meat and peppers into the pot. Cook 30 minutes, until beef is just tender.
• Meanwhile, boil the potatoes and parsnips until tender, about 20 minutes. Drain and return to the hot pot and mash with salt, pepper, butter, sour cream, egg, and herb of choice.
• Place the goulash into a casserole dish and top with potatoes. Cool the dish completely and store for make-ahead meal.
• Preheat the oven to 375 degrees F.
• Reheat and bake until heated through and potatoes are brown on top, 45 to 60 minutes. If you do not make this dish as a make ahead meal then brown potatoes under hot broiler on the middle rack of the oven 5 to 7 minutes until golden at edges.

GREEK SHEPHERD'S PIE

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.

SOPHIE'S SHEPHERDS PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
• Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
• Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
• Bake for 10 minutes in the preheated oven, until the top is browned and crisp.