Greek shepherd’s pie
1
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Can’t decide between moussaka and shepherd’s pie? This easy dish combines spicy lamb and creamy mash!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
½ tablespoon(s)
Onion
1 large, finely chopped
Courgette
2 medium, chopped
Aubergine
1 medium, chopped
Garlic
2 clove(s), crushed
Ground Nutmeg
1 teaspoon(s), level, plus extra to serve
Ground Cinnamon
1 pinch
Tesco British Lamb Mince 10% Fat
500 g
Tinned Tomatoes
1 can(s), large
Oregano, Dried
1 teaspoon(s), level
Potatoes, Raw
500 g, peeled and chopped
0% fat natural Greek yogurt
60 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 1.75 litre ovenproof dish with the cooking spray.
2
Heat the oil in a deep nonstick frying pan over a medium heat. Add the onion and cook for 5 minutes or until softened. Then add the courgettes and aubergine and continue to cook, stirring, for another 5 minutes or until softened. Finally, stir in the garlic, nutmeg and cinnamon and cook for 1 minute. Transfer the veg mixture to a bowl and set aside.
3
Reheat the same pan over a medium-high heat. Cook the lamb mince for 5 minutes or until browned, using a wooden spoon to break up any lumps. Return the mixed veg to the pan, along with the tomatoes and oregano, and stir well to combine. Transfer the lamb mixture to the prepared ovenproof dish.
4
Meanwhile, cook the potatoes in a large pan of boiling water for 10 minutes until tender. Drain and mash in a large bowl, then stir in the yogurt and season. Spoon the mash over the lamb mixture. Mist with cooking spray then bake for 20 minutes or until light golden. Sprinkle with extra nutmeg to serve.
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