Ingredients
For the Filling:
1 pound ground lamb or beef
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 cup vegetable broth
1/4 cup red wine (optional)
Juice of 1/2 lemon
Zest of 1 lemon
For the Mashed Potato Topping:
2 pounds potatoes, peeled and quartered
1/4 cup olive oil
1/4 cup milk
2 tablespoons crumbled feta cheese
Salt and pepper to taste
Instructions
Prepare the Filling:
Heat a large skillet over medium heat. Cook the ground lamb or beef until browned, breaking it up as it cooks. Drain any excess grease.
Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Stir in tomato paste, oregano, thyme, red pepper flakes, lemon juice, and lemon zest. Cook for an additional 30 seconds.
Pour in the vegetable broth and red wine (if using). Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes until thickened.
Make the Mashed Potato Topping:
Boil the potatoes in a pot of salted water until fork-tender. Drain and mash thoroughly.
Mix in olive oil, milk, feta cheese, salt, and pepper until smooth and creamy.
Assemble and Bake:
Preheat your oven to 375°F (190°C).
Spread the meat mixture evenly in a 9×13-inch baking dish.
Top with the mashed potatoes, spreading them smoothly over the filling.
Bake for 20-25 minutes, or until the potatoes are golden and bubbly.
Serve:
Let the dish cool slightly before serving. Pair with a fresh side salad or crusty bread for a complete meal.
This Mediterranean-inspired twist on a classic shepherd’s pie features zesty lemon, rich olive oil, and tangy feta for a healthy and flavorful comfort dish.