Greek-inspired Shepherd’s Pie with Butterbean & Feta Mash
This recipe is inspired by the flavours of a Greek taverna. It’s delicious served with steamed green veg or a green and tomato salad. Vegetarian version detailed below.
- 1 onion finely chopped
- 3 cloves garlic crushed
- 500 g lamb mince
- 1 bell pepper diced
- 1 tbsp tomato puree
- 250 ml lamb or beef stock
- 150 g frozen peas
- 3-4 sprigs fresh mint leaves picked and finely chopped
- 1 heaped tsp dried mixed herbs
- 2 cans 2 x 400g butterbeans, drained and rinsed
- ¾ pack feta cheese
- salt and pepper
- Heat a little cooking oil in a deep frying pan or saucepan, add the onion and cook until just starting to colour.
- Add the garlic and cook for 30 seconds.
- Add the lamb mince and cook until browned throughout, about 10 minutes.
- Add the tomato puree and cook into the mince. Then add the herbs and stock, and cook for 5 minutes.
- Add the peppers and peas and leave to simmer, uncovered, for 15-20 minutes.
- Pre-heat oven to 180 degrees.
- Meanwhile, add the butterbeans and feta to a food processor and whizz into a creamy paste. If too dry, add a little olive oil to loosen.
- Spoon the mince into an oven proof dish and cover with the butterbean mash. (NB – if freezing, stop at this stage and leave to cool before decanting for the freezer).
- Cook in the oven for 25 minutes. Serve with large salad.
Vegetarian option: Simply replace mince with puy lentils (2 x cans, drained and rinsed) and 1 grated aubergine. Add the aubergine with the garlic and cooked until browned. Then add the puy lentils and follow as above, using vegetable stock, obviously ;)