Very Healthy Greek Shepherds Pie Recipes

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

Ingredients

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 :

HEALTHY SHEPHERD'S PIE

Healthy Shepherd's Pie image

Recipe from Women's Health magazine: http://recipes.womenshealthmag.com/Recipe/healthy-shepherds-pie.aspx. Note: In the photos, I forgot to add the asparagus before topping with the remaining squash, so I just added it on top.

Provided by MissingWhiteWings

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 acorn squash
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1 lb 90% extra lean ground beef
1 cup frozen corn kernels
1 teaspoon onion powder
salt
ground black pepper

Steps:

Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
Bake uncovered for 20 minutes, or until warmed through.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 2.7, Cholesterol 70.3, Sodium 88, Carbohydrate 23.2, Fiber 3.6, Sugar 0.9, Protein 27.8

VERY HEALTHY GREEK SHEPHERDS PIE

Very Healthy Greek Shepherds Pie image

Make and share this Very Healthy Greek Shepherds Pie recipe from Food.com.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 kg ground lamb
2 garlic cloves, finely chopped (I used 2 tsp organic minced garlic)
2 onions, diced
1 (700 ml) bottle passata (tomato puree)
1 tablespoon homemade vegetable stock, paste (I made mine in the Thermomix, or you could use a good quality bouillion powder like Marigold, or 1/2)
1/2 teaspoon ground cinnamon
1/4 cup chopped of fresh mint
2 tablespoons chopped flat leaf parsley
3 carrots, peeled and finely diced
2 zucchini, finely diced
sea salt and cracked pepper
1/2 head cauliflower (chopped or broken into florets)
1 cup diced butternut pumpkin
1 tablespoon organic grass fed butter (optional) or 1 tablespoon ghee (optional)
1 small handful cheese (optional)

Steps:

For the base:.
In a large pot heat 1 tablespoon of olive oil. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions don't burn. Add the lamb mince and cook until browned. (about 5 minutes). Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened. Taste for seasoning and set aside.
For the crust:.
Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk - whatever you would prefer).
Thermomix version of crust:.
If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
To assemble, place the meat evenly along a deep baking tray. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional). Bake in the oven for 30 - 40 minutes until the crust is brown and bubbly. Enjoy!

Nutrition Facts : Calories 581.4, Fat 39.8, SaturatedFat 17.1, Cholesterol 121.7, Sodium 628.7, Carbohydrate 25.4, Fiber 6.3, Sugar 12, Protein 32.5

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