Ingredients Jump to Instructions ↓

  1. 5-1/2 cups cubed eggplant (about 1 large)

  2. 2 teaspoons salt

  3. 4 large potatoes, peeled and cubed

  4. 1/2 cup sour cream

  5. 1/4 cup butter

  6. 2 tablespoons all-purpose flour

  7. 1/4 cup vegetable oil

  8. 1 pound ground lamb

  9. 1/2 pound ground turkey

  10. 1 jar (26 ounces) meatless spaghetti sauce

  11. 2 tablespoons dried minced onion

  12. 2 tablespoons minced fresh parsley

  13. 1 teaspoon garlic powder

  14. 1/2 teaspoon dried rosemary, crushed

  15. 1/2 teaspoon dried basil

  16. 1/2 teaspoon pepper

  17. 1 cup (4 ounces) crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Greek Shepherd's Pie Recipe photo by Taste of Home Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving. Yield: 6 servings.


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