Shepherd's Pie
with Feta Mashed Potato
An unbeaten family classic, the shepherd’s pie is a comforting and tasty midweek meal. Chef Andre created this dish using his Greek brother-in-law’s recipe, in which the pie is topped with crumbled feta cheese. The wonderfully tart and tangy taste of the cheese is the perfect ingredient for a dish that is rich and tomatoey. Plus it’s a great flavour enhancer for creamy, pillowy mash.
1 pack(s)
Potatoes
1 unit(s)
Carrot
200 grams
Lamb Mince
1 pot(s)
Oregano
½ pack(s)
Finely Chopped Tomatoes with Onion and Garlic
½ pot(s)
Red Wine Stock Pot
(ContainsSulphites)1 pack(s)
Green Beans
1 bunch(es)
Flat Leaf Parsley
1 pack(s)
Feta Cheese
(ContainsMilk)Not included in your delivery
50 milliliter(s)
Water
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the potato. Meanwhile, chop the potato into 2cm chunks (peel first if you prefer a smooth mash). Trim the carrot (no need to peel) and grate on a coarse grater.
Add the potato to the pan of boiling water and cook until you can easily slip a knife through, 10-15 mins. Drain in a colander then return to the pan, off the heat. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the lamb mince, breaking it up with a wooden spoon, and fry, stirring, until brown, 4-5 mins.
Stir the carrot into the lamb, then add the dried oregano. Pour in the finely chopped tomatoes, stock pot and water (see ingredients for amount) and bring to the boil, stirring to dissolve the stock pot. Reduce the heat to medium and simmer until thick and tomatoey, 8-10 mins.
Meanwhile, trim the green beans. Roughly chop the flat leaf parsley (stalks and all). Crumble the feta.
When the potato is cooked, add three- quarters of the crumbled feta and mash
together with a knob of butter (if you have some) and a good grind of pepper. Pour the lamb mixture into an ovenproof dish. Spread the feta mash out on top, using the back of a spoon to ensure it covers the lamb evenly. Scatter over the remaining feta. Bake until golden, 12-15 mins.
While the pie bakes, quickly rinse out the frying pan and return to medium heat. Add the green beans and a splash of water, then pop a lid (or some foil) on the pan and leave to steam-fry until the beans are just tender, 6-8 mins. Season with salt and pepper. Serve the shepherd's pie with the green beans alongside and finish with a scattering of parsley. Kali Orexi!