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.
Course: Main Course
Keyword: Dairy, Meat, Vegetarian
Author: Guest Contributor - Gaby
250mllamb or beef stock
3-4sprigs fresh mintleaves picked and finely chopped
1heaped tsp dried mixed herbs
2cans2 x 400g butterbeans, drained and rinsed
¾pack 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 ;)