Best 7 Greek Shepherds Pie Recipes

GREEK-STYLE SHEPHERD'S PIE W/BRIAM

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!

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

GREEK SHEPHERD'S PIE

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.

GREEK FAMILY STYLE SHEPHERD'S PIE

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.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

LAMB AND EGGPLANT SHEPHERD'S PIE

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

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.