Greek shepherd’s pie
2
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Clove, nutmeg and cinnamon you would usually associate with sweet cooking but when used in Shepherd’s pie it gives same incredible flavour to lamb mince. Also using yoghurt to add creaminess to your mash potato topping is a great healthier idea.
Ingredients
Olive oil
1 tbs
Onion
1 medium, finely chopped
Zucchini
2 medium, chopped
Eggplant
1 medium, chopped
Garlic
2 clove(s), crushed
Ground nutmeg
1 tsp, plus extra to sprinkle
Ground cinnamon
⅛ tsp, (pinch)
Lean lamb mince
500 g
Canned diced tomatoes
400 g
Dried oregano
1 tsp
Potato(es)
500 g, chopped
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.75 litre (7-cup) capacity ovenproof dish with oil.
2
Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened.
3
Add zucchini and eggplant and cook, stirring, for 5 minutes or until softened. Add garlic, nutmeg and cinnamon and cook, stirring, for 1 minute or until fragrant. Transfer to a bowl.
4
Reheat same pan over medium-high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Return zucchini mixture to pan with tomatoes and oregano and stir to combine. Transfer lamb mixture to prepared dish.
5
Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a large bowl. Stir in yoghurt. Season with salt and pepper. Spoon mash over lamb mixture.
6
Using a fork, roughen surface of mash, then lightly spray with oil. Bake for 20 minutes or until heated through and light golden. Sprinkle with a little extra nutmeg to serve.
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