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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Keyword: Dairy, Meat, Vegetarian
Author: Guest Contributor - Gaby


  • 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 ;)