Greek Shepherd's Pie Recipe
Greek Shepherd's Pie Recipe photo by Taste of Home

Greek Shepherd's Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + standing Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 35 min. + standing
MAKES: 6 servings

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

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.

Directions

  1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Greek Shepherd's Pie in Taste of Home October/November 2001, p29

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.

Medium-Bodied Red Wine

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

Reviews for Greek Shepherd's Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2013

"This was very good! I have one lamb lover in my family and the rest of us aren't too keen on it. I wanted to find something for the lamb appreciator that the rest of us could enjoy as well. This was it! I made a mistake though, and I'll correct that next time .. I accidentally used the full pound of ground turkey, so the recipe was really half and half, lamb and turkey. Still, I could still taste the lamb. Next time I'll be more careful.Anyway, this was great just as it is, but it would also be good without the eggplant for a more strictly, "meat and potatoes," meal or simply for a smaller meal for fewer people.I certainly recommend trying it and I hope you like it as much as we did. Thanks so much for sharing this, Sharon Ann."

MY REVIEW
Reviewed Jan. 14, 2011

"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."

MY REVIEW
Reviewed Sep. 18, 2010

"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. :-)"

MY REVIEW
Reviewed Jul. 23, 2010

"Wonderful dish. I have made it several times."

MY REVIEW
Reviewed Mar. 12, 2009

"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!"

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