Greek Shepherds Pie

Serves: 4-6 Ready in: 2 hours

This simple layered bake makes a little bit of minced meat go a long way. We usually use lamb mince, which gives the dish a distinctively lamby flavour but beef mince works well too. Slow cooking rewards you with a really hearty comforting meal for not much $$.


  • 400g lean beef or lamb mince
  • ½ tbsp oil- if needed
  • 2 medium onions, chopped
  • 400g can chopped tomatoes
  • 1 tbsp chopped parsley
  • salt and pepper
  • 500g floury potatoes or all-purpose potatoes
  • 50g butter
  • 11/2 tbsp flour
  • 1 cup milk
  • ¼ cup grated cheese plus a handful extra for sprinkling


      Add the mince to a hot pan stirring until the meat is almost browned, stir in the chopped onion and when soft, mix in the tomatoes. Add the chopped parsley, season with salt and pepper and simmer for 5 minutes.

      Peel and thinly slice the potatoes, place a layer of sliced potato in the bottom of a greased ovenproof dish (1 litre capacity). Spoon a little of the meat sauce over the potato then place another layer over the top. Continue layering in this fashion until all the mixture is used finishing with a layer of potato.

      Melt the butter in a small saucepan, stir in the flour and gradually add the milk to make a white sauce. Season with salt and pepper and stir in the cheese. Pour the sauce over the potato dish and gently shake the dish so the sauce works its way in, grate a little extra cheese on top and bake in a moderate oven for 1 ¼ hours or until potatoes are cooked.


      I use a fluffy textured potato such as Agria in this dish. Serve with a generous helping of seasonal veg on the side.


      You have successfully subscribed!