Greek Sheppard's Pie

Meat Filling

• 1 tablespoon butter (15 ml)
• 2 pounds  1 ground beef, 1 ground lamb
  
• 2 small onions, finely chopped
• 2 cloves garlic, chopped
• 2 carrots, finely graded
  
• 1 tablespoons fresh chopped mint (10 ml)
• 1 teaspoon dried oregano (5 ml)
• 1 teaspoon dried cumin 
• 1 teaspoon dried parsley
• finely grated zest of 1 lemon
• 1/2 cup crumbled feta cheese
  
• 1 cup beef stock (250 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• Coarse salt and freshly cracked black pepper

 Potato Topping

• 6 medium Yukon gold potatoes, scrubbed
• Coarse salt and freshly cracked black pepper, to taste
• 1/4 cup half and half cream (60 ml)
• 1 tablespoon butter (15 ml)
• 1/2 cup finely crumbled feta 

Potato Topping

1. Preheat oven to 375 degrees F.
2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, nutmeg, and salt and pepper (after initial mashing I use a hand mixer and whip mine). Adjust seasoning.

Meat Filling

Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

Add meat, breaking it apart and stirring until it’s browned.

Add carrots and spices and stock, boil and reduce heat to low.Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.

Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Variation: you can put a lawyer of corn, peas, carrots, or a combination between the meat and potato mixtures