Greek 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!

GREEK SHEPHERD'S PIE



Greek Shepherd's Pie image

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

5-1/2 cups cubed eggplant (about 1 large)
2 teaspoons salt
4 large potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 pound ground lamb
1/2 pound ground turkey
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

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



Greek Family Style Shepherd's Pie image

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

1 lb lean ground beef
2 medium zucchini, thinly sliced
1 medium onion, chopped
3 garlic cloves, minced
1 (25 ounce) jar tomato sauce with roasted red pepper
3 teaspoons all purpose Greek seasoning
1/2 teaspoon all purpose Greek seasoning
2 1/2 cups mashed potatoes
1 (4 ounce) package feta cheese, crumbled
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice

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

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew
3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving
5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
  • Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
  • Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
  • Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
  • Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
  • Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

CRISPY GREEK-STYLE PIE



Crispy Greek-style pie image

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

Steps:

  • Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
  • Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
  • Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

LAMB AND EGGPLANT SHEPHERD'S PIE



Lamb and Eggplant Shepherd's Pie image

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

Provided by Jeanne Thiel Kelley

Categories     Cheese     Lamb     Onion     Potato     Bake     High Fiber     Dinner     Eggplant     Winter     Simmer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Filling:
1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons (or more) extra-virgin olive oil, divided
2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 28-ounce can diced tomatoes in juice
3 cups beef broth (preferably organic)
8 garlic cloves, chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)

Steps:

  • For filling:
  • Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
  • Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
  • Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
  • For topping:
  • Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
  • Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
  • Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
  • Bake pie until filling is heated through and topping is golden, about 45 minutes.

GREEK SHEPHERD'S PIE



Greek Shepherd's Pie image

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

400 g lean ground beef (or substitute with beef mince if you prefer)
2 medium onions, chopped
1 tablespoon parsley, chopped
400 g chopped tomatoes
salt and pepper, to season
cheese sauce
1 1/2 tablespoons oil
1 1/2 tablespoons flour
1 cup milk
1/4 cup edam cheese, grated
500 g potatoes, peeled, cut in 1cm slices
1/4 cup edam cheese, grated

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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From bbc.co.uk


SHORTCUT GREEK SHEPHERD'S PIE RECIPE | MYRECIPES
Cook zucchini, onion, and garlic in skillet, stirring occasionally, 6 to 7 minutes or until vegetables are tender. Add ground beef; stir in pasta sauce and 2 1/2 teaspoons Greek seasoning. Cook over low heat 3 to 5 minutes or until thoroughly heated. Pour beef mixture into a lightly greased 3-quart round baking dish. Step 3
From myrecipes.com


MOUSSAKA MEETS SHEPHERD'S PIE - TODAY'S PARENT
Bake 15 to 20 min, turning once, or until browned and tender. Reserve. Turn oven down to 425°F. Place potatoes in a pot of salted water. Bring to a boil; cook for 12 min or until tender. Drain. Mash with yogurt and Parmesan, season with salt to taste …
From todaysparent.com


SHEPHERD'S PIE | RECIPETIN EATS
2019-01-03 Preheat oven to 180C/350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3). Add butter and mash until melted, then add milk, salt and pepper.
From recipetineats.com


VEGAN SHEPHERD'S PIE | GARDEIN
For Shepherd’s Pie mix. Heat the oil in a large saucepot. Add carrots and onions and sweat over medium heat for 5 minutes. Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pot and stir to combine. Add the soy sauce to the pot and stir well to avoid lumps. Add the vegetable stock, bay leaf and Gardein Beefless ...
From gardein.ca


GREEK LAMB SHEPHERDS PIE — FIT AND NOURISHED
2021-05-03 Greek herbs: 1/2tsp oregano. 1/2tsp onion powder. 1/2tsp garlic powder. 1 tsp dill . Topper: 400g pumpkin or Kumara . 1/2 cauliflower head . Method: Prep all vegetables, grate carrot, thinly slice zucchini and eggplant, dice onion, slice up spinach to small pieces. Peel and cut up pumpkin and cauliflower.
From fitandnourishednz.com


HOW TO MAKE SHEPHERD'S PIE MOUSSAKA « MEAT RECIPES
2007-09-05 Make shepherd's pie moussaka. By Klaus Macht Alles. 9/4/07 7:18 PM. 11/17/10 8:17 AM. WonderHowTo. We make classic Greek "Moussaka" layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. Chef John also loves a good Shepherd's Pie, what's not to like about a pie made out of ground meat and mashed potatoes?
From meat-recipes.wonderhowto.com


SHEPHERD'S PIE GREEK STYLE @ NOT QUITE NIGELLA
2015-05-07 Cooking time: 5.5 hours (mostly while the lamb roasts) 1.5kg/3lb. leg of lamb or shoulder bone-in (or 1 kilo lamb mince) Juice of 2 lemons zest of 1 lemon 2 teaspoons dried oregano 1 head garlic, peeled and smashed 2 tablespoons extra virgin olive oil 1 onion, peeled and diced 2 carrots, peeled and diced 1/2 cup peas 1.5 cups beef stock
From notquitenigella.com


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