This unique take on a classic shepherd's pie features ground lamb, spinach, and feta cheese

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
35 mins
bake:
15 mins
stand:
10 mins
total:
1 hr
Servings:
6
Yield:
7 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

491 calories; fat 25g; cholesterol 85mg; saturated fat 13g; carbohydrates 45g; mono fat 8g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 22g; vitamin a 7005.2IU; vitamin c 37.7mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 7.3mg; vitamin b6 0.8mg; folate 114.1mcg; vitamin b12 1.7mcg; sodium 782mg; potassium 923mg; calcium 181mg; iron 3.5mg.
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