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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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; 25 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 85 mg cholesterol; 782 mg sodium. 923 mg potassium; 45 g carbohydrates; 5 g fiber; 7 g sugar; 22 g protein; 0 g trans fatty acid; 7005 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 114 mcg folate; 2 mcg vitamin b12; 181 mg calcium; 3 mg iron;

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