Greek lamb shepherd’s pie with mutti tomatoes and feta mash
Mutti Baby Roma Tomatoes add a sweetness to this dish that perfectly balances the richness and saltiness of the meat. No need for the old pinch of sugar trick to cut through the acidy.
Made with Mutti Baby Roma tomatoes
Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.
2h 30 min (COOK TIME: 1h 20 min / PREP TIME: 1h 10 min)
Medium
6-8 servings
Ingredients
Lamb filling
-
2
tbsp
extra virgin olive oil
-
2
zucchini
(thickly sliced)
-
1
brown onion
(finely chopped)
-
3
garlic cloves
(crushed)
-
2
sprigs
(rosemary)
-
2
fresh or dried bay leaves
-
1
kg
lamb mince
-
1/4
cup
Mutti Tomato Paste
-
2
400g cans
Mutti Baby Roma Tomatoes
-
1
cup (250ml)
chicken stock
-
1
tsp
dried mint
-
2
tbsp
Worcestershire sauce
-
1
cup
frozen peas
Feta Mash
-
1
kg
potatoes
(peeled & chopped)
-
200
ml
milk
(warmed)
-
50
g
butter
(melted)
-
180
g
feta
(drained and crumbled)
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Greek lamb shepherd’s pie with mutti tomatoes and feta mash: Method
- Heat half the oil in a large heavy based saucepan over medium-high heat. Add the zucchini and cook for 4-5 minutes or until caramelised. Remove from the pan and set aside.
- Add the remaining oil to the pan, with the onion, garlic, rosemary and bay leaves, cook for 5-6 minutes or until softened. Add the mince and cook for 5 minutes, breaking it up with a spoon, until browned.
- Add the Mutti Tomato Paste and cook for 1 minute or until it changes in colour. Add the Mutti Baby Roma Tomatoes, chicken stock, mint and Worcestershire sauce and mix to combine. Bring to a simmer and cook for 15 minutes, stirring occasionally or until sauce has reduced and thickened. Remove rosemary sprigs and discard. Transfer the mince mixture to a 1.5 litre baking dish, return the zucchini and stir through the peas. Refrigerate for 1-2 hours or until mixture cools.
- Meanwhile, to make the feta mash, boil the potatoes in a large pan of lightly salted water for 15-20 minutes until tender. Drain, then pass through a potato ricer or mash well until smooth. Return to the pan and stir through the warm milk and butter. Stir in 120g feta and season well.
- Preheat the oven to 180C fan forced. Spoon the mash on top of the mince mixture and sprinkle over the remaining feta. Bake for 30-35 minutes or until golden on top.
