Shepherd’s Pie with Olives and Feta Mash

Posted by on Jul 12, 2011 in featured, Mains, Recipes | 4 comments

Shepherd’s Pie with Olives and Feta Mash

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

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

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 minutes until the potato is golden and the lamb is starting to bubble from underneath.

4 Comments

  1. Hi Natalie.
    We tried this one the other night, and LOVE it.

    Putting the feta in the mash is brilliant – it allows you to avoid using too much butter and you get an amazing flavour. I only used 1 tsp butter and it was great.

    I used about 1 Tbsp of Worcestershire too boost up the flavour, had no canned tomatoes so used 2 fresh ones and accidently bought beef mince – but it was just as good. Also found that I needed to use about 1/3 cup of water as I didn’t cover it – but this added to the flavour a little bit.

    Going to try the cannelloni tonight :)

  2. Nat which worcestershire sauce do you use which doesn’t have apples or onions in it?

    • Hi Sonia,
      I have Spring Gully brand at the moment (Australia). It has no onion. It does have apple but only 5.4% which I don’t find is a problem when using only a couple of teaspoons in a dish that serves 4-6 people.
      My approach is always low FODMAP, rather than no FODMAP or the kind of strict avoidance like a person with coeliac disease must do with gluten.
      The one ingredient I am quite strict about is onion.
      Cheers,
      Nat

Leave a Reply

Your email address will not be published. Required fields are marked *