GREEK SHEPHERD’S PIE

Serves: 8

1 1/2 cups (375 mL) chopped onions

3 cloves garlic, finely chopped 1 tbsp (15 mL) olive oil

2 lb (1 kg) lean ground beef 1 can (14 oz/396 g) diced tomatoes

1/4 cup (60 mL) dry red wine or canned beef broth

1 tbsp (15 mL) mint, crumbled

1 1/2 tsp (7.5 mL) cinnamon

1 tsp (5 mL) oregano, crumbled 3/4 tsp (4 mL) salt

1/2 tsp (2.5 mL) allspice

1/2 tsp (2.5 mL) freshly ground pepper 1/4 tsp (1 mL) freshly ground nutmeg

1/4 cup (60 mL) freshly grated Parmesan cheese

Feta potato topping

(see recipe at right) Paprika

1. In a Dutch oven over medium heat, sauté onions and garlic in oil for 2 minutes.

2. Add beef and cook, stirring occasionally, for 7-10 minutes or until lightly browned.

3. Stir in the next 9 ingredients (tomatoes through nutmeg).

4. Bring to a boil; reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in Parmesan cheese.

5. Transfer mixture to a greased shallow 3 quart (3 L) baking dish. Spoon feta potato topping over meat mixture and spread decoratively. Sprinkle with paprika.

6. May be prepared to this point and refrigerated for up to 24 hours.

7. Bake, uncovered, at 400 F (205 C) for 40-45 minutes or until topping is lightly browned and filling is bubbly.

FETA POTATO TOPPING

5 cups (1.25 L) cubed peeled potatoes

1/4 cup (60 mL) butter 1/4 cup (60 mL) sour cream 1/4 tsp (1 mL) freshly ground nutmeg

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 1/4 cups (310 mL) shredded feta cheese

1. Cook potatoes in boiling salted water until tender; drain. Add butter, sour cream, nutmeg, salt and pepper. Mash until mixture is smooth. Stir in feta cheese.