Mediterranean Shepherd’s Pie

Mediterranean Shepherd’s Pie

                                               Mediterranean Shepherd’s Pie.

Mediterranean Shepherd’s PieThe winter months are all about turning inward, meditation and comfort food!!! I love shepherd’s pie and usually make it with turkey; but I decided to make this one with traditional ground lamb! However, my Mediterranean Shepherd’s Pie is not the typical British Isle’s variety because my Mediterranean blood just screamed to be represented in this recipe! So white beans, artichokes, eggplant caponata and lots of organic vegetables bring this recipe to a whole new level of nutrition and flavor! We start with  a yam and potato mash for the bottom and top, then a layer of lamb seasoned with onions, artichokes, tomatoes, cumin and oregano, then a layer of seasoned organic vegetables covered with eggplant caponata and topped with another layer of potato mash! My Mediterranean Shepherd’s Pie is just delicious and earns the name comfort food with flavor and pizazz!!

Serve with a dry wine and a fresh green salad.

Make a pot of mashed yams and potatoes: boil them together, drain and mash with unsalted butter and buttermilk

In a medium saucepan bring to a boil then simmer until tender:

1 organic carrot, diced

1 organic turnip, diced

2 stalks organic celery, diced

1 cup diced organic winter squash

1/2-3/4 cup each of frozen organic peas and okra

Salt and pepper to taste

1/2 teaspoon dried thyme

Drain the liquid out

In a skillet heat up extra virgin olive oil to medium high and sauté:

1 organic onion, peeled and cut up

1 lb free range ground lamb

1/2 can organic artichoke hearts, cut up

1 can organic cannelloni  beans, drained and rinsed

1/2 can organic grape tomatoes

Salt and pepper to taste

1 teaspoon each dried cumin seeds, dried thyme, dried oregano

Additional ingredients:

Panko breadcrumbs and 1 jar of prepared eggplant caponata(DeLallo is good)

Preheat oven to 350 degrees Fahrenheit

Coat the bottom of good sized covered casserole dish with a bit of olive oil

Spread a layer of potato mash on the bottom

Now add the layer of meat and bean medley

Sprinkle with breadcrumbs

Next spread the layer of drained vegetables

Now layer with the caponata and sprinkle with breadcrumbs

Finish with the remaining mashed potatoes for a thick top layer

Bake covered for 1 hour and 15 minutes

Raise the heat to 375 degrees and uncover the pan

Bake for another 30 minutes until the top is golden brown

Remove from oven and let the casserole rest for another 30 minutes

Serve my Mediterranean Shepherd’s Pie with a fresh salad, dry wine if desired and Enjoy the Comfort!

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