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Photo of Greek shepherd’s pie by WW

Greek shepherd’s pie

Total Time
1 hr 5 min
25 min
40 min
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.


Olive oil

1 tbs


1 medium, finely chopped


2 medium, chopped


1 medium, chopped


2 clove(s), crushed

Ground nutmeg

1 tsp, plus extra to sprinkle

Ground cinnamon

tsp, (pinch)

Lean lamb mince

500 g

Canned diced tomatoes

400 g

Dried oregano

1 tsp


500 g, chopped

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Steamed broccolini. TIP: You can use beef mince instead of lamb mince.