English comfort food with a Greek twist

Greek Shepherd’s Pie is what happens when you combine the concept of a traditional English Shepherd’s pie with Greek moussaka. The result? Delicious, soulful comfort food that takes just 15 minutes to prepare and 1 hour to cook.

Shepherd’s pie is a simple dish with a minced lamb base topped with mash and baked in the oven. There are, however, many variations of Moussaka. The English version uses minced lamb and potatoes, while adding aubergines. While the real Greek recipe is quite different, using beef instead of lamb and béchamel sauce instead of potatoes.

Whatever version you follow, this Greeklish dish combines the lamb, onion and carrot mince staple of a Shepherd’s Pie, with the aubergines, cinnamon and nutmeg typically used in Greek moussaka. The parmesan and breadcrumb topping makes a delicious crispy top layer, in contrast with the smooth mash and spiced mince.

Preparation: 15 minutes ; Cooking time: 1 hour ; Serves 4

Ingredients

1/2 diced onion
1/4 cup whole milk
1 large egg yolk
1 aubergine, cubed
2 diced medium carrots
2 garlic cloves, minced
3 fresh tomatoes, blanch to peel, then chop (or a can of tomatoes)
400g lamb mince
4 large Maris piper potatoes, peeled and quartered
75g grated parmesan
Tomato puree (2 tablespoons)
Breadcrumbs to sprinkle on top
Seasoning: 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, dried oregano

Method

For the mince:

Salt the cubed aubergine in a colander for at least 15 minutes. Rinse off and pat dry.

Heat olive oil in the pan on high and add the aubergines. Fry for about 5 minutes until browned. Remove and set aside.

Add another splash of olive oil to the pan and throw in the onions. Fry for 5-10 minutes to begin caramelising.
Add the lamb mince and season with garlic, cinnamon, nutmeg and oregano.
Once it is browned, about 5 minutes, add the carrots and tomato paste. Stir well.