Serves 8.
Note: The traditional shepherd's pie gets some Greek flair from Beatrice Ojakangas, in "Pot Pies."
• 1 tbsp. olive oil
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2 lb. lean ground lamb
• 2 tsp. crumbled dried mint
• 1 tsp. ground cinnamon
• 1 tsp. dried oregano
• 1/2 tsp. ground allspice
• 4 plum tomatoes, peeled, seeded and chopped
• Salt and freshly ground black pepper to taste
• 1/2 c. freshly grated Parmesan cheese, divided
• 6 large potatoes, peeled and cubed
• 2 tbsp. (1/4 stick) butter
• 2 c. feta cheese, crumbled
Directions
In large, heavy skillet, heat olive oil. Add garlic and onion, cook for 1 minute. Add lamb and cook, stirring, until lamb is no longer pink. Drain off any excess fat. Add mint, cinnamon, oregano, allspice, tomatoes, salt and pepper. Stir in 1/4 cup Parmesan.
Butter a 2-quart casserole and put mixture into it. (You may cover and refrigerate the mixture at this point.)
Preheat oven to 400 degrees. For the topping, put potatoes into a pot with water to cover. Cook 15 to 20 minutes or until tender. Drain, reserving some liquid. Beat potatoes with electric mixer, adding butter, salt and pepper to taste, and enough cooking liquid so potatoes become fluffy. Blend in 1/4 cup Parmesan and feta cheeses. Spread potato mixture over lamb mixture. Bake 35 to 40 minutes or until lightly browned.
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