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Santorini Shepherd's Pie
This tasty lamb sauce can also be prepared with a pastry topping.
Prep Time
15 mins
Cook Time
45 mins
Serves
4–6
Dinner
$
Ingredients
FILLING
1 tsp soft brown sugar
1 tsp dried oregano
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 lemon, finely grated zest of
400g lamb mince
2 large carrots, peeled and grated
1 tsp salt
100g feta cheese, finely crumbled
MASHED POTATO
1kg floury potatoes, such as agria or rua, cut into 4cm chunks
2 tbsp butter
1/2 cup milk
Method
To make mashed potatoes, place potatoes in a pot, cover with water and 1 tsp salt and bring to a boil. Reduce heat and simmer until just tender. Drain well.
Mash to a fine puree with a fork or masher (don't puree or blend in a food processor). Add butter and enough milk to make a soft, spoonable mash.
Season to taste with salt and white pepper. You should have about 4 cups of mash.
To make the filling, combine pasta sauce, sugar, herbs, spices and lemon zest in a large pot and simmer for 5 minutes.
Remove from the heat and add the mince, breaking it up with a wooden spoon to remove lumps. Add carrots, salt and pepper. Bring to a simmer and cook gently for 15 minutes.
Preheat oven to 200C fanbake. Transfer mince mixture to a pie dish, spread mashed potato over the top and sprinkle with crumbled feta. Bake until piping hot and golden (about 30 minutes).
