Shepherd’s Pie has its origin in England and it was developed in the mid-19th century and is traditionally made with lamb or mutton, topped with creamy mashed potatoes on top and baked until the crust becomes golden brown.
The recipe has evolved and other countries have developed their own shepherd’s pie or cottage pie as they call it in the U.S.A, using beef instead of lamb. Typically, Shepherd’s Pie or cottage pie or whatever else you like to call it, is a casserole dish with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked.
Here is a healthier cottage pie which I would call Greek Cottage Pie as I have followed the Mediterranean Diet, using lean turkey (or chicken) ground meat, olive oil and Greek herbs, such as oregano and thyme.
This is a wonderful recipe to make if you have leftover turkey from your Thanksgiving dinner. At the beginning of blogging when I didn’t even know about shepherd’s pie, I made a similar recipe, which you can find here.
Healthy Greek Cottage Pie, Recipe by Ivy
Preparation time: 30 minutes
Cooking time: 45 minutes
- 500 grams (1.10 lbs) ground turkey
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 3 carrots, grated
- 1 cup fresh or frozen corn kennels
- 1 cup fresh or frozen peas
- 2 ripe tomatoes, grated
- 4 tablespoons olive oil
- 1/2 cup white dry wine
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1/2 tsp oregano
- ½ tsp thyme
- ½ tsp tarragon
- ½ cup finely chopped parsley
- ¼ cup finely chopped dill
- 1 dose Olive oil mashed potatoes (see my Olive oil Mashed potatoes)
- Prepare the mashed potatoes and while the potatoes are boiling prepare the filling.
- In a skillet heat the olive oil and sauté the onion and garlic, until translucent. Add the ground turkey and sauté for five minutes, until it changes colour to white. Add the grated carrots, the peas, the corn and mix.
- Add the wine and Worcestershire sauce and mix until the alcohol evaporates. Add the grated tomatoes and season with salt, pepper and the dried herbs. Mix on low heat until all the juices evaporate.
- Remove from the heat and mix in the parsley and dill.
- Prepare the mashed potatoes.
- Brush a 13 x 9 inch (33 x 23 cm) Pyrex dish with olive oil. Add 1/3 of the mashed potatoes in the dish. Add the ground turkey and distribute it evenly on top. Add the remaining mashed potatoes in a piping bag using a star shaped tip and pipe out peaks, close to each other.
- Preheat oven to 180oC (350oF) and cook for about 45 minutes or until a golden brown crust forms on top.
Sorry there is no picture when it was baked as we were hungry and I forgot to take a picture.
My best wishes to all my friends and readers who celebrate Thanksgiving!
Kopiaste and Kali Orexi!!