Greek Shepherd’s Pie
Total TimePrep: 25 min. + standing Bake: 35 min. + standing
- 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
- 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 Facts1 cup: 736 calories, 39g fat (16g saturated fat), 119mg cholesterol, 1302mg sodium, 65g carbohydrate (16g sugars, 9g fiber), 31g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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.
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. :-)
Jul 23, 2010
Wonderful dish. I have made it several times.
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!