Advertisements

food: greek shepard pie

today’s recipe came to me a few weeks ago via email. I believe it was the 20 minute supper club email, but now I’m just not sure. regardless, something about it made me print it off and bring it home to sell to my husband. and I say “sell” because whenever I want to tweak a classic, he needs convincing. I’m often accused of messing with recipes that should be left alone… but I digress…
I liked that this recipe featured ingredients I liked, ingredients that I already had, and seemed like a husband-pleaser. so I gave it a test drive.
holy success.
I fed this one to my brother & husband and both of them inhaled it so quickly that I barely got a portion.
so I made it again on tuesday. we tried doing it as a “make ahead” and preparing it to the point of the oven and then popping it in the fridge…and baking it the next day. this also worked perfectly.

so here’s the recipe as I made it. the original was doubled in size – but my version still makes 4 portions – a 9×9 casserole dish worth.
I also changed the brown rice to wild (because it’s what I had on hand) and increased the rice amount (because I like rice over meat)
…and I changed the tomato sauce to canned fire roasted tomatoes.
so here’s my version:

Greek Shepard Pie
filling:
1lb extra lean ground beef
1/2 onion chopped finely
2 cloves garlic
1 to 2 cups cooked brown/wild rice
1 medium can (350ml?) of fire roasted tomatoes
1/4 tsp cinnamon
1 tsp oregano
chilli flakes to taste
salt & pepper

topping:
1lb spaghetti squash (cooked & shredded)
1 egg
1/3 cup milk
1/3 cup crumbled feta cheese

cook the ground beef, onion & garlic. drain off fat if desired. add spices, rice & tomato. cook for 5-10 minutes until well combined and simmered down.
fill bottom of casserole dish with meat mixture.
combine items for topping in a separate bowl. spread on top of meat mixture.
bake at 350 for 45 minutes. let sit 15 minutes before serving.
and voila…

20111102-072711.jpg

and here’s a tip for the squash… cut it in half and microwave it for 10 minutes facedown in a dish covered with a touch of water. let it cool then shred with a fork.

pretty healthy, damn tasty and easy peasy. so a perfect winter meal in my books. enjoy!

Advertisements

4 Comments (+add yours?)

  1. morningaftershow
    Nov 03, 2011 @ 17:26:46

    as much as that mushroom tart looks delightful! wow.

    The greek pot pie mighty be even more up my alley.

    Reply

  2. Kiki
    Nov 04, 2011 @ 16:19:35

    I’m envisioning this recipe made with ground lamb.

    Kudos on the new digs. I’m enjoying your tales of culinary adventures, libations and travel!

    Reply

  3. Trackback: food: beets & sausage « food, drinks & travel.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: