Very Healthy Greek Shepherds Pie Recipes

Steps:

• Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.

Steps:

• Heat oil to a sizzle.
• Add carrots first and saute until starting to brown and caramelize.
• Add onions and continue to cook.
• Add broth or water if needed.
• Cook until onions are completely translucent.
• Add ground chicken or turkey, and fresh garlic.
• Continue to cook until meat is cooked through (several minutes).
• Add frozen peas, red pepper and all herbs and spices.
• Stir well to blend spices into meat mixture.
• Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan.
• Place under a salamander until cheese melts.
• Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior.
• Top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust.
• Place bowl on a larger plate as the bowl will be hot.
• Enjoy!
• RestaurantBeast.com Chef!

Steps:

• Preheat oven to 180°C.
• Brown mince in a pan. Add onions and cook gently until soft. Stir in parsley and tomatoes. Season lightly with salt and pepper. Simmer for 5 minutes.
• While mince is cooking, make cheese sauce. Heat oil in a small saucepan. Stir in flour. Cook gently for a minute. Gradually add milk while whisking continuously for a lump-free sauce. Stir in grated cheese.
• Grease a 1 1/2 litre ovenproof dish. Place a layer of sliced potato in the bottom. Spoon a little meat sauce over potato, then top with another layer of potato. Continue layering in this manner until mixture is used. Finish with a layer of potato.
• Pour cheese sauce over potato dish and gently shake dish so sauce works its way through. Top with extra cheese. Bake for 1 1/2 hours or until potatoes are cooked. Serve with seasonal vegetables.

Steps:

• Cook ground beef in a large nonstick skillet, stirring until beef is no longer pink; drain & discard grease.
• Cook zucchini, onion, and garlic in skillet, stirring occasionally, until vegetables are tender.
• Add ground beef; stir in pasta sauce and 3 teaspoons Greek seasoning. Cook over low heat until thoroughly heated.
• Pour beef mixture into a lightly greased 3-quart round baking dish.
• Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture.
• Bake at 375 for 30 minutes.
• serves 8.