Friday, February 20, 2015

Recipe: Greek Shepherds Pie with Sauteed Courgettes

Another lovely lamb fusion dish- a traditionally British shepherd's pie, given a Mediterranean twist by adding olives to the mince, and feta to the mash, OPA! A nice little dish to get me in the mood for my holiday to Rhodes this year (to be fair it's not until September.....eh, any excuse to make myself a greedy meal!), I'm not going to lie, I ate this all by myself! It would probably feed two normal people I suppose.

Greek Shepherd’s Pie with sautéed courgettes (serves 1 massively, or 2 normally!)

15g butter
180g lamb mince
½ white onion, diced
3 garlic cloves, finely chopped
1 tsp dried oregano
15g sundried tomato paste
200ml chicken stock
Juice of quarter lemon
80g green olives, halved
Salt, sugar and pepper to taste

400g potatoes, peeled and halved
80g feta cheese, crumbled
Knob of butter
Salt and pepper

15g butter
2 courgettes, sliced thickly diagonally
4 garlic cloves, finely chopped
½ tsp dried dill
Juice of quarter lemon
20g capers
30ml water
Salt and pepper to taste

1)      Preheat oven to 180C. In a saucepan, fry the courgettes, garlic, dill, lemon juice, capers and water on a medium heat, for about 40 minutes, stirring occasionally. Meanwhile, in an ovenproof casserole, fry the lamb mince, onion, garlic, oregano and tomato paste for 10 minutes, stirring often.
2)      Add the stock, lemon juice and olives and cook for a further 15 minutes, stirring occasionally. Season to taste, and set aside. Meanwhile, boil the potatoes in a pan of salted water until soft enough to mash (about 25 minutes), drain, and mash with the feta, butter and seasoning.
3)      Season the mince and the mash to taste. Smooth the mash on top of the mince, and bake in the oven for 20 minutes. Remove from the oven, season the courgettes to taste, and serve the pie with the courgettes. 

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