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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







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


1kg floury potatoes, such as agria or rua, cut into 4cm chunks

2 tbsp butter

1/2 cup milk


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).


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