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Greek Shepherd's Pie Recipe

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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 McCray San Francisco, California

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Greek Shepherd's Pie Recipe

Prep: 25 min. + standing Bake: 35 min. + standing

Yield: 6 Servings

25 35 60

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 736 calories, 39 g fat (16 g saturated fat), 119 mg cholesterol, 1,302 mg sodium, 65 g carbohydrate, 9 g fiber, 31 g protein.

Originally published as Greek Shepherd's Pie in Taste of Home October/November 2001, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Greek Shepherd's Pie (4)

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Reviewed on Jan. 14, 2011 by dmoehring

My 4 year old loved it. I didn't have turkey or lamb, instead I used ground sausage and cooked it with a clove of fresh garlic. I also added a teaspoon of cinnamon to the sauce. It was a great way to introduce eggplant to my little one.

Reviewed on Sep. 18, 2010 by ValMo45

A keeper! Family loved it! Made with 1 lb each of hamburger and pork, this time. Next time might get brave and try the lamb/turkey mix. :-)

Reviewed on Jul. 23, 2010 by kathykh92

Wonderful dish. I have made it several times.

Reviewed on Mar. 12, 2009 by june24

THIS IS A GREAT DISH! LIVING OUTSIDE OF CHICAGO AND LOVING GREEK TOWN, I ADDED SOME OF MY OWN TOUCHES TO THE CASSEROLE... I ADDED GREEK OREGANO, BABY SPINACH LEAVES WHICH I LAYERED ONTOP OF TOMATO-MEAT MIXTURE, AND BLACK, SLICED OLIVES. I ALSO SLICED THE EGGPLANT, BREADED AND FRIED IT, THEN LAYERED IT ONTHE BOTTOM OF BAKING DISH. MY HUSBAND ATE THIS FOR TWO DAYS!