Recipes and Cooking Greek Shepherd's Pie This unique take on a classic shepherd's pie features ground lamb, spinach, and feta cheese By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2019 Print Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 35 mins Bake Time: 15 mins Stand Time: 10 mins Total Time: 60 mins Servings: 6 Yield: 7 1/2 cups Jump to Nutrition Facts Ingredients 2 pound russet potatoes, peeled and cut into 2-inch pieces 3 tablespoon butter 1 cup crumbled feta cheese (4 oz.) ⅓ - ½ cup milk, warmed 2 teaspoon lemon zest ¾ teaspoon salt 1 pound ground lamb and/or beef 1 cup sliced carrots ½ cup chopped onion 3 cloves garlic, minced 1 6 ounce pkg. fresh baby spinach, chopped 1 cup frozen peas 3 tablespoon all-purpose flour 1 14.5 ounce can reduced-sodium beef broth 3 tablespoon chopped fresh Italian parsley 1 tablespoon chopped fresh oregano or 1 tsp. dried oregano, crushed Directions Preheat oven to 450°F. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover 20 to 25 minutes or until tender; drain. Return potatoes to hot saucepan. Add butter; let stand 2 to 3 minutes. Mash potatoes until light and fluffy. Stir in 1/2 cup of the cheese, the milk, lemon zest, and 1/4 tsp. of the salt. Cover and keep warm. In a 12-inch cast-iron skillet cook ground lamb, carrots, onion, and garlic over medium-high heat until meat is brown. Add spinach, peas, and remaining 1/2 tsp. salt; cook 2 minutes or until spinach is wilted. Sprinkle with flour; cook 1 minute. Add broth, 2 Tbsp. of the parsley, and the oregano. Cook and stir until thickened and bubbly. Remove from heat. Spoon potatoes onto meat mixture; sprinkle with remaining 1/2 cup cheese. Transfer to oven and bake 15 to 20 minutes or until bubbly and golden. Sprinkle with remaining 1 Tbsp. parsley and additional cheese. Let stand 10 to 20 minutes before serving. Print Nutrition Facts (per serving) 491 Calories 25g Fat 45g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 491 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 85mg 28% Sodium 782mg 34% Total Carbohydrate 45g 16% Total Sugars 7g Protein 22g Vitamin C 37.7mg 189% Calcium 181mg 14% Iron 3.5mg 19% Potassium 923mg 20% Folate, total 114.1mcg Vitamin B-12 1.7mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.