Greek Style Shepherd’s pie

  • 1 hr
  • Serves 6
  • Medium

A delicious Greek twist on the classic Shepherd’s Pie, mix up your dinner by giving it a fantastic edge.

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  1. Cook the rice in a pan of boiling water for 12 minutes and strain.
  2. Fry the mince in its own juices for about 15 minutes. Strain off the excess fat.
  3. Put the flour, butter and milk in a pan and stir with a hand whisk over a moderate heat until sauce thickens and boils. Cook for one minute. Remove from heat and stir in the egg, rice and 3oz (75g) of cheese.
  4. Mix the cooked lamb with the stock, tomato puree and onion. Season lightly.
  5. Place half the rice mixture in the bottom of a greased oven proof dish, cover with the lamb and top with the rest of the rice.
  6. Sprinkle with 25g (1oz) grated cheese. Bake at 190ْ C (375ْ F) gas 5 for 45 minutes.
  7. This shepherds pie is a warm, flavoursome meal on it’s own but can be eaten with vegetables if preferred.