Greek-style shepherd’s pie
This Greek-style shepherd’s pie is a fusion of moussaka and shepherd’s pie. It’s perfect for midweek suppers or laidback weekend meals. Both the mince stew and mash can made ahead, then baking the pie only takes 25 minutes in the oven. (You could even chill/ freeze the assembled pie ready to be baked.) This is a dairy-free version, but you can use butter and even add some grated cheese to the mash, if dairy is not an issue for you. Serve it with a crispy salad!
Ingredients
Method
- Put the mince in a large frying pan and fry it over low heat, then drain and set aside.
- Meanwhile, chop the onion and garlic. Dice the carrot and aubergine.
- Heat the oil in the wiped-out frying pan and gently fry the onion ang garlic for 5 minutes. Add the carrot and aubergine, put a lid on and sauté for 5 minutes, until soft.
- Add the spices and tomato purée, stir for a minute, then add the mince and pour in the chopped tomatoes and enough stock to cover everything well. Season with salt and pepper, then gently simmer for 25 minutes under cover.
- When the veggies are soft and the sauce is thick & sticky, turn off the heat and stir in the parsley or mint. Set aside.
- Meanwhile, peel and dice the potatoes and put them into a pan of cold water. Bring to the boil, then gently simmer for 15 minutes or until the potatoes are cooked through. Drain, then mash them with butter or dairy-free spread until you get a thick, creamy mash. Season with salt and pepper.
- Preheat the oven to 180°C.
- Pour the mince mixture into an ovenproof dish, spreading it out evenly. Top with the mash, again spreading out evenly. Using your fork, make some marks all over the mash.
- Bake in the hot oven for 25 minutes or so, until the top is golden.