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Lamb and potato pie with feta and mint

Gluten Free, Soy-Free

2 Servings, 790 Calories/Serving

30 Minutes

Shepard’s pie is most often associated with the British Isles, but Chef Justine gives it Mediterranean spark with the addition of fresh mint and briny bits of feta cheese. Instead of the traditional mashed-potato topping, she seals the pie with a lid of Sautéed potato slices to give the dish a lighter touch.

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Ingredients

  • Lamb-beef mixture (ground lamb - ground beef)
  • Spice blend (bararat - dried oregano - coriander - garlic powder - rice flour)
  • Russet potatoes
  • 1-2 shallots
  • Fresh mint
  • Peas
  • Feta cheese
  • 1 bunch chard
  • Sherry vinegar

Instructions

1

Season the lamb; prep the vegetables

Heat the oven to 400°F.
  • In a mixing bowl, combine the lamb and beef mixture with the spice blend.
  • Peel the potatoes and cut them into thin slices.
  • Peel and slice the shallots.

2

Cook the potatoes

In a 12-inch frying pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add half the potatoes to the pan and spread into an even layer. Season with salt and pepper, and cook until lightly browned, about 2 minutes on each side. Transfer to a paper-towel-lined plate to drain and and repeat with the remaining potatoes. Do not wash the pan.

3

Cook the lamb

In the same pan used to cook the potatoes, warm 1 tablespoon oil until hot but not smoking. Add the shallots and cook until soft, about 5 minutes. Add the lamb and beef mixture, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Add 1 cup water and the ¼ cup wine, if using. Stir in the peas and all but 1 tablespoon of the mint. Cook until the liquid has reduced slightly and begun to thicken, about 5 minutes. Remove from the heat and fold in two-thirds of the feta.

4

Assemble the pie

In an 8-inch baking dish, spread half the meat mixture make two layers of the potatoes and the meat mixture, beginning with the lamb and ending with the potatoes. Sprinkle the remaining feta on top. Bake until heated through and well browned, about 15 minutes.
Meanwhile, prepare the kale.

5

Cook the kale

Remove the stems from the kale. Wash and chop the leaves. In a 12-inch frying pan over medium high heat, warm 1 tablespoon oil until hot but not smoking. Add the kale leaves, season with salt, and cook until wilted and slightly charred, about 5 minutes. Stir in the vinegar.

6

Serve

Cut the lamb and feta pie into serving pieces and transfer to individual plates. Garnish the pie with the remaining mint. Serve the Sautéed kale alongside.

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