Mediterranean Shepherd’s Pie | Everyday Dorie

Last time I made something similar to the Mediterranean shepherd’s pie was the chicken pot parmentier from My Paris Kitchen by David Lebovitz. Remember that! They are both delicious and comforting sharing a common approach. Ground meat of sorts with crust or topping of mashed potato.

By all measures, these pies are humble yet eminently satisfying. There are so many variants of the shepherd’s pie, depending on what’s on hand. A hodgepodge of meat and veggie stuff, including the leftovers. Dorie is right by saying it’s unlikely we’d make it the same way twice. See how others put it together.

Here are my steps:

• I use ground beef (1 lb) and hot sausage (1/2 lb), but ground lamb, turkey, chicken and pork are tasty alternatives. The Mediterranean tilt comes from the herbs and spices: cumin, sumac, za’atar and harissa. Lately, I’ve been using these spices quite a lot. They join the party in the sizzling skillet of ground meat and aromatics. Slowly, the ground meat turns into a stew while absorbing the liquid from the chicken broth and canned crushed tomatoes. As the stew thickens, butternut squash (or turnip) is added, imparting sweetness and texture to the filling. Last goes a handful of spinach (or green peas) which provides a pop of contrasting green. The finished filling is like a ragù which can go anywhere. It makes good company with so many, such as pasta, beans, grains, chips.
• Who needs a recipe making mashed potato? I do because I seldom make that. Dorie uses Yukon gold potatoes (2 1/2 lb or 1 kg). (David uses russet.) Start with dropping potato chunks in a big pot of cold salted water. Bring it to a boil and cook until it becomes mashable against the side of the pot. Drain and let the potato dry. Mash with a fork or a ricer. Stir in 2 tablespoons butter and 1/4 cup of milk or cream. At this point, the potato topping takes on a spreadable texture. Season and then set aside.
• Next, spoon the meat filling into a deep-dish pie plate. Then top the filling with the mashed potato. (I thought about using a piping bag which’d add flourishing details.) Eventually, I take out the offset spatula to spread it evenly. The pie now resembles a giant pancake. It’s ready to bake in a 375°F oven for 30-40 minutes. Put the pie plate in a sheet pan to catch the lively bubbling on the edges as it bakes.

This is a substantial pie big enough for 4-6 servings. Besides, with all the meat and potato, it makes for a heavy meal. Something unusual for our hungry extended household: we have leftovers. Really! Be rest assured, it won’t last long.