Winter has really set in here. A couple of days ago it was wet, windy and grey, perfect for a warming Sunday lunch. Perhaps I shouldn’t be calling this a Shepherd’s Pie, but it does give you an idea of what to expect; a hearty lamb stew hidden beneath a layer of creamy mashed potato. I have taken this traditionally English/Scottish family dish and payed a visit to the continent, adding olives to the lamb and feta to the mash; although, I couldn’t resist a little splash of that essential Shepherd’s Pie ingredient, Worcestershire sauce; just be sure to choose one that is is onion-free to keep it all low FODMAP. I suggest using a crumbly feta, such as Greek or Australian, rather than a creamy Danish style cheese.
So without further ado…
Shepherd’s Pie with Olives and Feta Mash Ingredients
- 500g lean minced lamb
- 2 teaspoon garlic-infused olive oil
- 1 stick celery, finely chopped
- 2 medium carrots, finely chopped
- 1/2 400g can chopped tomatoes (freeze the other half for another dish)
- 2 teaspoons corn flour mixed into 1/2 cup chicken stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1/3 cup (approx. 45g) black olives, roughly chopped
- 800g potatoes, peeled and chopped
- 2/3 cup reduced-fat milk (lactose-free if required)
- 1 tablespoon butter
- 150g reduced-fat feta, crumbled
Shepherd’s Pie with Olives and Feta Mash Steps
- Heat oil in a pot or fry pan over medium heat.
- Add celery and carrot, cooking gently without browning for 5 minutes.
- Increase heat and add the lamb; cook until browned, breaking up any lumps.
- Add the tomatoes, cornflour and stock mixture, Worcestershire sauce, oregano, and olives. Bring to the boil, then reduce heat, cover, and simmer gently for 20 minutes.
- Meanwhile, boil potatoes until tender. Drain and mash with milk and butter until smooth. Stir through crumbled feta.
- Preheat oven to 200°C. Transfer lamb mixture to a 2-liter capacity dish. Spoon over the potato and drizzle, spray, or brush with a little olive oil. Bake for 20 m
